Blend tomato, garlic and ginger into a smooth paste. Set aside.
1 Large Tomato, 2~3 Garlic cloves, finely minced, 1" Ginger piece, grated
Heat 3 tablespoons oil in a large skillet on medium heat; add the eggplant strips and cook till lightly golden and tender. This will take about 4~6 minutes. Remove the eggplant onto a plate.
¼ cup Oil, divided, 2 Medium Japanese Eggplants*, cut into strips
In the same pan, heat the remaining 1 tablespoon oil on medium heat. Add mustard seeds and curry leaves. Once the seeds start to splutter, add the onions, green chilies and cook for 4~5 minutes or until onion is soft.
1 teaspoon Mustard seeds, 6~8 Curry leaves, 1 Small Red Onion, thinly sliced, 4~5 Green Chilies, slit
Add the tomato paste, turmeric, red chili powder, ground coriander and salt; cook for 2~3 minutes or until the spices don't smell raw anymore.
¼ teaspoon Turmeric, 1 teaspoon Ground Coriander, To taste Salt
Add the cooked eggplant and vinegar. Mix well and cook for about 3~4 minutes for the flavors to mingle. Taste and adjust the seasoning. Serve with steamed rice.
2 teaspoon Rice vinegar*