Peel then slice the eggplant into 1/2 inch slices. Place the slices on a tray and sprinkle heavily with salt. We're talking the use of a disgusting amount of salt. Drown it out. This will draw out any bitterness and produce a creamy, delicious eggplant. Let it sit for 30 minutes to 1 hour. Moisture will come to the top. Rinse the eggplant slices under cold water to remove all the salt. Pat dry.
Heat your oven to 425 degrees. Spray a baking sheet with nonstick spray. Lay out the prepared eggplant slices onto the baking sheet. Drizzle with 2 tsp olive oil. Bake for about 15 minutes until eggplant just starts to brown. Remove from oven and dice into bite sized pieces.
Heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook about 5-7 minutes. Add in the ginger and garlic and toast for 1-2 minutes.
Stir in the diced eggplant, diced tomato, turmeric, cumin, corinder, cayenne, and salt. Cook another 10 minutes. Serve over rice with chopped cilantro sprinkled on top.