Eggplant Curry

Eggplant Curry
2 large eggplant, large dice
salt
1/4 cup peanut oil
1 large onion, diced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 Tablespoon minced garlic
1 minced green chile pepper
2 large ripe tomatoes, diced
salt and cayenne pepper, to taste

Place the eggplant in a large colander and sprinkle liberally with salt Let stand fr at least an hour to allow the water to drain out.
Heat the oil in a large frying pan, and sauté until softened. Add the spices and sauté until aromatic. Add in the eggplant, then the tomato and simmer until eggplant is softened.