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Saute the onion until the edges are bronze
Add your tomatoes, garlic, and ¾ tsp salt
Mix well and cook on medium heat until the mixture looks softened and a little jammy.
Add your spices and mix.
Stir in your cubed potatoes and cover with a tight fitting lid and cook on low heat for 15=20 minutes. Only add water if it starts to burn.
As soon as your potatoes are fork tender add your eggplant to the pan, sprinkle with salt, and mix well.
Cover and cook again on low heat until the eggplant is also tender - usually ten minutes.
Add a tbsp of cilantro, 1 diced green chili, a squeeze of lemon juice, your freshly cracked pepper
Mix, and taste. Adjust seasoning then add more cilantro and chilies to garnish and serve.