Heat the olive oil in a frying pan, and stir-fry half of the onions.
When the moisture has evaporated, and the minced onions start to stick to each other, add the remaining onions and salt, then continue stir-frying.
When the moisture is gone, mix in the curry powder and cumin.
Add the eggplant and canned tomatoes. Mix well while mashing the tomatoes.
When everything is well blended, pour in the soy milk and cover with a lid. Simmer for about 10 minutes over low heat. Stir occasionally, and add some more water if it looks like the curry might be getting burned.
Add the honey, mix well, and it's done. I garnished it with spinach for color.
Story Behind this Recipe
Indian curry has lots of vegetables, but I thought it would be even better with just a little oil, and created this recipe.
Honey neutralizes the tartness of canned tomatoes. Please adjust the spiciness and saltiness to your liking. This recipe is a bit spicy. Milk instead of soy milk is delicious too.