How to cook
In a small bowl, combine the spices and mix the water, sugar and vinegar in a glass. Cut the eggplant into circles or pieces. In a large pan, heat the butter, put in the spices and mix for about 1 minute, add the eggplant, salt and mix well with the spices.
Stir the mixture with the vinegar and add it to the eggplant. Cover the pan and fry for about 10 minutes without stirring. Then take off the lid and cook over low heat without stirring until the liquid evaporates and the eggplant gets lightly browned, for about 15 minutes.
Remove the pan from the fire and leave the dish covered for about 5 minutes. Serve the Indian-style eggplants sprinkled with chopped fresh coriander and sesame.