Step 1

Place the eggplant cubes in a large colander and sprinkle liberally with salt. Set aside to drain for 10 minutes, then rinse the eggplant well and pat dry well with paper towel.

Step 2

Heat the oil in a wok over medium heat. Add the ginger and spices and cook, stirring, for 2-3 minutes until fragrant. In batches, add the eggplant cubes and cook, stirring, for 5 minutes or until the eggplant has softened slightly. Return all the eggplant to the wok, then stir in the canned tomato and 1 cup (250ml) water. Bring to the boil, then reduce the heat to low and simmer for 12-15 minutes until the eggplant is tender and the sauce has thickened. Season with salt, garnish with coriander and serve.