Spicy eggplant and tomatoes

1.Heat oil in a large saucepan on medium. Add onion, cook 5-7 minutes, until soft and golden. Add korma paste and stir, 1 minute, until fragrant.

2.Add tomato, bring to boil. Add potato, eggplant, sugar and water. Cover, reduce heat to low and simmer, 20 minutes, until vegetables are tender. Season to taste. Scatter with coriander and serve with yogurt.