Heat oil in a medium hot pan. Add the onions and sauté until soft ~ 8 minutes. Add the garlic, ground cumin, and grated ginger cook for 1 minute.
Add the eggplant and jalapeno and a little salt. A little more oil might need to be added if the eggplant are sticking to the pan. Cook until the eggplant are soft and have browned.
Add the quartered tomatoes and cover until the tomatoes break down ~ 10 minutes. Remove the lid and cook for an additional 5 minutes to thicken the sauce.
Turn off the heat and allow the dish to cool for a few minutes before stirring in the yoghurt and lemon so that the yoghurt does not curdle.
Sprinkle with cilantro and serve over rice.
We hope you enjoyed this recipe!