A simple and tasty curry that is easy to customise.
Heat the oven to approximately 200 °C (392 °F).
Cut the eggplant into 1 cm (1/3") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
Cover and simmer for ~15-20 minutes.
Boil 2 serves of rice
Remove the lid and cook for a further 5 minutes, or until reduced.
A nice optional addition at this point is paneer.
Serve with the rice