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Heat oil in a pan. Add spices, tomatoes, sugar and salt.
Cook on medium heat for 3 minutes till the tomatoes are soft.
Add potatoes and eggplant. Cook for about 5 minutes.
Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender.
Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.