3 small-to-medium eggplants
1 clove garlic, minced
1/2 Tablespoon chili powder
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
1 teaspoon cumin
2 tablespoons coconut oil
1 cup fire roasted diced tomatoes (canned)
1/2 cup sweet potato puree (canned or homemade)
1 teaspoon garam masala
1/2 Tablespoon lemon juice
Slice the eggplant into 1/2" thick rounds and then chop each round into quarters (you should be left with triangular-shaped pieces of eggplant).
In a small bowl, mix the garlic, chili powder, coriander, turmeric, cumin and red pepper flakes with two tablespoons of water to make a paste.
Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the eggplant and fry for 5-7 minutes, or until tender.
Add in the spice paste to the eggplant and cook for another few minutes, stirring often.
Stir in the tomatoes and sweet potato puree. Cook for another few minutes, stirring often to ensure that everything is well-mixed.
Remove pan from the heat and stir in the garam masala and lemon juice.
Serve immediately over a bed of rice (or cauliflower "rice" if going Paleo).