Heat oil in a large, wide saucepan over a high heat add crushed garlic and sauté for a few second then add
the onion until the edges are brown.
Add tomatoes, and all spices. Mix well and cook on medium heat until the mixture looks softened and a little jammy.

Stir in cubed potatoes and fry 2-3 minutes Only add water if it starts to burn and fry well then add your eggplant to the pan, and mix well fry 2 -3 minutes add 1-2 tbsp of water when you noticed your curry sticking bottom of the pan.

After fry add 1/4 cup of boiled water Cover and cook on low heat until the eggplant and potatoes are tender - usually ten minutes.when your potato and aubergine cooked well then remove pan from heat.