Egg plant masala puree

Egg plant 2, cut into cubes, sprinkle with salt and steam cook.
Onion 1. sliced, garlic cloves 2, sliced, coconut oil 2 tbsp., vegetable masala 2 tsp.,
tomato 1, chopped, salt to taste, palm sugar powder 1 tbsp.
Heat oil in pan, drop in onion and garlic, sauté till tender, add masala, sauté for 20 seconds,
add salt and tomatoes, sauté till well cooked, add cooked egg plant, combine well.
Transfer into a serving bowl. Serve with chapatti or rice.