Let the Eggplant sit in a colander sprinkled with salt for an hour or so to drain out the bitter liquid.
Place on a lightly oiled baking sheet and bake at 400f for 20 minutes. Give them a toss and bake a further 15 minutes
Put Eggplant into a bowl and toss with the remaining ingredients
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/indian-dinner-menu/