Eggplant Spinach Curry

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1 large eggplant, diced, with skin

2 teaspoons coarse salt for sprinkling

2 tablespoons black mustard seeds

6 tablespoons clarified butter

1 large onion, diced

1/2 teaspoon salt

2 tablespoons pureed garlic

2 tablespoons freshly grated ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/2 teaspoon garam masala

1/4 teaspoon turmeric

1/4 teaspoon ground cloves

1/4 teaspoon cayenne

2 tomatoes, peeled, seeded, and diced

1 cup water

1 tablespoon palm or brown sugar

2 bunches spinach, stems removed, washed, and cut in 2inch pieces