1. one 6-8 inch japanese eggplant
2. olive oil (3/4 tsp)
3. sambar powder (1/4 - 1/2 teaspoon)
4. dash of salt

1. cut the eggplant into 1/4 cubes
2. heat olive olive oil in pan
3. add eggplant and add salt and sambar powder
4. cook covered (with a lid) and check periodically (a little over two minutes in medium heat)
5. add a pinch of salt (I prefer rock salt in general), and serve

optional: after heating olive oil, throw 1/2 tsp of mustard seeds and few curry leaves into the pan; add eggplant when mustard seeds are almost done popping

Here's a great recipe ("Skillet Stir-Fry") that would work well with a dash of Sambar Powder. I would add a dash of Sambar Powder before cooking. (Start with just a pinch, and work your way up to more heat!)