Step 1

Heat oil in a large saucepan over high heat until smoking. Cook half the eggplant, stirring, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with remaining eggplant, reheating the pan between batches.

Step 2

Reduce heat to medium. Cook the onion, stirring often, for 3 minutes or until golden. Add mustard seeds and cook, stirring, for 2 minutes or until the seeds start to pop. Add the ginger, chilli and garlic. Cook, stirring, for 1 minute or until soft. Add the cumin, paprika and turmeric and stir to combine. Add the eggplant, tomato, sugar and vinegar and reduce heat to low. Simmer, stirring, for 30 minutes or until the mixture thickens. Season with salt and pepper. Set aside to cool slightly. Serve with pappadums.