Here's another way to do eggplant. This is similar to a vegetable curry, but includes tamarind, which gives it a sweet and tangy taste.
Tamarind is a fruit which grows on trees, and can be found dried and pressed into bricks. Even though it is an "exotic" ingredient, there's nothing scary about it. It can also be found sold as paste or concentrate, but the dried fruit will give you better flavor, though with more work. You will want to soak a few chunks in warm water then squeeze/scrape the pulp away from the pods and seeds.
One you have the tamarind pulp ready to go, you can start the curry base. Heat some mustard and cumin seeds on the dry pan, add oil (or ghee), and then onions. When the onions are soft, add the dry spices - tumeric, cumin, corriander, and salt. Fry them in the oil for a minute or two, and then a small diced tomato.
When the tomatoes are soft, add the tamarind and one cubed eggplant. Cover, stirring occasionally until soft. I prefer my eggplant well cooked, and I think many people who "don't like eggplant" just don't like undercooked eggplant. When its finished, add cilantro if you have some.