Step 1

Slice the eggplant into 1/2" thick rounds and then chop each round into quarters (you should be left with triangular-shaped pieces of eggplant).

Step 2

In a small bowl, mix the garlic, chili powder, coriander, turmeric, cumin and red pepper flakes with two tablespoons of water to make a paste.

Step 3

Heat 2 tablespoons of coconut oil in a large pan over medium heat. Add the eggplant and fry for 5-7 minutes, or until tender.

Step 4

Add in the spice paste to the eggplant and cook for another few minutes, stirring often.

Step 5

Stir in the tomatoes and sweet potato puree. Cook for another few minutes, stirring often to ensure that everything is well-mixed.

Step 6

Remove pan from the heat and stir in the garam masala and lemon juice.

Step 7

Serve immediately over a bed of rice (or cauliflower "rice" if going Paleo).