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1
In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
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2
Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
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3
Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
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4
Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
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5
Season with salt to taste.
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6
Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
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7
Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
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8
When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.
