In a large saute pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done. In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning. Before serving add herbs. Let cool to room temperature before serving.
Recipe Courtesy of Mina Newman, Executuve Chef, Layla Restaurant