Eggplant and tomato chutney

1 eggplant
2 tomatoes
1/2 cup water
1 tablespoon vegetable oil
1 onion, thinly sliced and diced
2 teaspoons crushed garlic/garlic paste
1 teaspoon ground cinnamon
1 teaspoon cumin
salt

Slice up eggplant, place in a colander in a sink (or something similar) and sprinke with salt. Leave for about half an hour then wash salt off thoroughly.

Roughly dice up eggplant and tomatoes and place in a saucepan with the water. Bring to boil then simmer for about 10 minutes, or until eggplant is soft. Mash together with a fork.

In a frypan heat the oil, then add the onion, garlic, cumin, and cinnamon. Cook on low heat until onion is soft. Add the eggplant mash and cook for a further 5-10 minutes.

Can be served warm or cold with whatever your little heart desires.