Eggplant Curry

I've made this eggplant curry a few times and each time I am rewarded for persisting with the frustrating unordered list of ingredients. The recipe comes from a book from a historic Indian restaurant that was located in the Canberra in the 1980s called Shalimar, the owner and author of the book gallantly refused to moderate the intensity of his food - a sentiment I agree with entirely. The curry delicious and  well-suited for those who can't handle heat as it's not very spicy.

Brinjal and Tomato Curry
Serves 4 or more with other dishes
Adapted from A Heritage of Indian Cooking by Joseph Cotta

1/4 cup vegetable oil
2 large onions, finely chopped
1 tsp turmeric
1/2 tsp cumin, ground
2 green chillies, chopped
1 clove of garlic, crushed
1 tsp ginger, grated
4 large tomatoes, diced
1/2 kg eggplant, diced
Juice of 1 lemon
Salt

Heat the oil in a large saucepan and fry the onions until golden brown. Add the spcies, chillies, garlic and ginger and fry until aromatic. Mix in the tomatoes and allow them to begin to break down, stirring frequently,  until the oil rises to the top. Add the eggplant and stir well, add the lemon juice. Bring to the boil, reduce the heat to low and cover, allow to simmer for 20 minutes or until the eggplant is cooked through, then season with salt as required and serve.