Preheat oven to 430 degrees. Spray a baking sheet with non-stick cooking spray and place the cubed eggplant on it. Bake about 30 minutes or until tender, stirring occasionally.

While eggplant is baking, heat the oil in a large skillet over medium-low heat. Stir in the onion and sauté until clear. Add the spices and sauté 30–45 seconds.

Add the tomatoes and eggplant. Stir until well combined and continue to cook for about 10 minutes. Salt to taste.

If mixture gets too thick, add a little water. Can be served hot, warm, or at room temperature. Serve with naan bread or papadoms.