Ingredients

• Eggplant: 2 large, sliced into medium thickness
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Tomatoes: 3 medium, diced, or 1 can (14.5 oz) diced tomatoes
• Olive oil: 4 tablespoons
• Shan Vegetable Masala Mix: 2 tablespoons
• Lime Juice: 1 lime
• Fresh cilantro or parsley: for garnish (optional)

Directions

1. Prepare the Eggplant: Place the eggplant slices in a colander and sprinkle generously with salt. Let them sit for at least 20 minutes to draw out excess moisture and bitterness. Rinse the eggplant well and pat it completely dry with a paper towel.
2. Sauté Aromatics: Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook for 3-5 minutes until it begins to soften. Add the minced garlic and cook for another minute until fragrant.
3. Cook the Eggplant: Add the dried eggplant cubes to the pan. Cook for 10-15 minutes, turning over occasionally, until the eggplant is soft and golden brown.
4. Add Spices and Tomatoes: Stir in the Shan Vegetable Masala Mix and the diced tomatoes. If using canned tomatoes, add the liquid too.
5. Simmer and Finish: Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook for another 10-15 minutes, stirring frequently until the flavors have melded and the eggplant is very tender.
6. Serve: Taste and adjust salt if needed. Garnish with fresh lime, and cilantro or parsley and serve hot with bread, rice, or as a side dish.