Dice the eggplant, put it in a bowl, and sprinkle a generous amount of salt making sure they all have some salt on them. Let sit for like 15-20 min.
Prep the onions and start caramelizing them.
When onions are caramelized add salt, pepper, and coriander if using.
Prep tomatoes and start cooking it with the seasoning and onions. I like my tomatoes to have a little bite but it can be cooked down to a sauce-y texture.
Let that do its thing while you squeeze the water out of the eggplants.
Then the eggplants go into the onion and tomato mix with a lot of dill, capers and a little parsley. Let the ancestors and your heart guide how many herbs and spices you use. Let stew together for 10 mins.