Cook the eggplant in the microwave or oven until tender.

If using a microwave, pierce the eggplant with a fork and cook on high for about 5-7 minutes, or until soft.

If using an oven, roast the eggplant at 400°F (200°C) for about 25-30 minutes, or until the skin is charred and the flesh is soft.

Once cooked, allow it to cool slightly, then peel off the skin and mash the flesh well.

Heat oil in a non-stick frying pan or skillet over medium heat.

Add finely chopped onions to the hot oil.

Sauté for about 2-3 minutes until they turn translucent.

Add finely chopped tomatoes and green chili to the pan.

Cook for another 3-4 minutes until the tomatoes soften and release their juices.

Stir in the mashed eggplant to the pan.

Mix well with the onion-tomato mixture.

Season with salt according to taste.

Cook for another 5-7 minutes, stirring occasionally, until all the flavors blend together and the eggplant is heated through.

Once the dish is cooked to your liking, remove the pan from the heat.

Garnish with fresh cilantro/coriander leaves before serving.

Serve hot as a main course, accompanied by rice or Indian flatbread.