Cut the eggplants into bite-sized pieces and place them in a microwave-safe container. Coat with 3 tbsp salad oil and mix well. Cover loosely with plastic wrap and microwave at 600W for 7 minutes.

Cut the onion into bite-sized pieces. Heat 2 tsp salad oil in a pot over medium heat, add the onion, and sauté until softened. Add the beef and cook until the color changes.

Add the diced tomatoes, consomme, and water to the pot. Bring to a boil, cover, and simmer on low heat for about 10 minutes.

Add the curry roux and stir until dissolved. Mix in the cooked eggplants and sugar. Simmer on low heat for another 10 minutes, stirring occasionally.