Heat olive oil over medium heat in a large saute pan. Add the shallots and cook until tender, add the spices and cook for 2-3 minutes constantly moving them with a wooden spoon to ensure they don't stick and burn.
Add the tomato paste and cook off for 2 minutes, add the crushed tomatoes, fresh tomatoes, curry leaves and brown sugar. Cook this tomato base for 5-10 minutes.
Meanwhile chop the eggplant into desired size and add the to the tomato base. Cook this mix for a further 20 minutes. Adjust seasoning and serve.