What you will need:
Onions - 5 small, sliced
Tomato - 1 medium, roughly chopped
Eggplant/Brinjal - 1 medium sized, cut into small cubes
Red chilli powder - 2 tsp
Tamarind - lime sized, soaked in water
Oil - 1 tbsp
Salt to taste

How to prepare
Squeeze the juice out of the soaked tamarind and keep aside.
Heat oil in a pan. Add the onions and fry until the onion is slightly brown in color.
Now add the chopped tomato, salt, red chilli powder and tamarind juice. Add 1/4 cup of water if you dont like it very dry.
Cook until the tomato is completely cooked and is completely mashed. Now add the eggplant and cover and cook.
When the eggplants are cooked, turn the heat off.
Serve hot with chapati or naan.
Also, if you make it a little watery, you can even mix it with rice and eat it.