Indian Curried Eggplant

2 large eggplant cut in 2 inches slices
1 medium onion cut into 1/4 inch slices
2 teaspoons curry power
4 to 5 curry leaves
3 teaspoons chopped garlic
1/2 teaspoon chopped ginger
1 teaspoon spices include mustard,cumin and fenugreek seeds
3 teaspoons cooking oil
1 whole tomato cut in slices
salt to taste
chopped cilantro

Directions:

1.Heat the oil in a large pan add the spices after 1 minute add the chopped onion  when it is brown add garlic and ginger,curry leaves and curry power mix well for 2 minutes and add eggplant and chopped tomato saute for about 3 minutes. Reduce heat and cook for about 30 minutes until the eggplant is tender.
2.Turn off heat and stir in the salt and garnish with chopped cilantro. Serve with rice, roti or naan.