Start by washing and cubing the large eggplant. Set it aside in a bowl of salted water for about 10 minutes to help remove some bitterness. Meanwhile, mince the ginger and garlic, chop the onion, and gather your spices.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cumin seeds and mustard seeds, cooking until they begin to pop, about 1 minute.
Stir in the chopped onion, minced ginger, and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Drain the eggplant and add it to the skillet. Stir well to coat it in the oil and spices. Cook for about 5-7 minutes, allowing the eggplant to soften.
Sprinkle in the salt and garam masala, followed by the tomato paste. Mix thoroughly to combine all the flavors.
Pour in the canned coconut milk and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and allow it to cook for about 15-20 minutes, stirring occasionally, until the eggplant is tender and the curry has thickened.
Once cooked, taste the curry and adjust seasoning if necessary. Serve the Eggplant Curry warm with rice or naan.
