Remove the stem of the eggplant and slice it into 6 equal pieces. Dice the tomato into 1cm cubes and mince the onion. Soak the onion in water and drain.

Mix all the tomato sauce ingredients in a bowl and refrigerate for 15 minutes.

Heat 1 tbsp olive oil in a pan over low heat. Add the eggplant slices and cook for 5 minutes until softened. Flip the slices, add another tbsp of olive oil, and cook for another 5 minutes. Sprinkle with salt and transfer to a serving plate.