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Wash the eggplant and cut it into bite size cubes with skin on.
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Slice the onion and crush the garlic, forming a paste with it with a pestle and mortar, or chopping thinly.
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On a medium to large frying pan, add the oil and allow to heat on high.
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Add the onions and stir until they become transparent. Lower heat to medium.
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Add the garlic, and the water. When water starts bubbling up, add the tomato paste and dissolve into the water with a spatula or fork.
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Add the eggplant and cover for 5-7 minutes, stirring occasionally.
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Once eggplant is soft, add half the salt and pepper and stir. Taste and add more salt in increments if needed.
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Serve and enjoy!