This was it, this was the dish that made me change my mind about eggplant!  Just a small amount of spice made a big impact!  For a complete meal serve it with some garlic bread.   We've made this recipe with both Mutti brand whole canned tomatoes and their fantastic canned cherry tomatoes.   

1 large eggplant
¼ cup sunflower oil
¼ tsp turmeric
¼ tsp ground cumin
2 cups water, divided
1 cup good quality canned tomatoes
Diamond Crystal Kosher Salt, to taste
freshly chopped greens such as parsley and/or watercress and/or arugula, to garnish
feta cheese, to garnish

• Trim and peel the eggplants, but leave some of the skin on.  Cut into spears by first slicing thick circles and then cutting into strips the size of your finger
• Heat a wide heavy pot over medium heat.  When the pot is hot, add the oil and the spices and fry for just a few seconds before adding the eggplant.  Stir and toss for a couple of minutes, season with salt, and then add the first cup of water and the tomatoes. 
• Bring to a full boil, and then add the second cup of water.  Maintain a boil over medium to medium-high heat for about 15 minutes, until sauce has reduced. 
• Cover and cook over low heat for a further 20 minutes
• Serve hot or room temperature, topped with feta cheese and fresh greens