Wash eggplant cut off stem end. Cut into quarters or eights depending on size. Heat oil in pan. Add sliced onion, minced ginger and garlic. Sauté for 3 minutes. Add all the spices and tomato paste and fry for 2 minutes.
Add the Eggplant, vinegar, sugar and salt. Mix well with spices and onions. Cover and cook on medium heat for 15 minutes.
Open pan and mix well. Turn heat down to low. Cover and cook for another 15 minutes.