Eggplant Spinach Curry

Name: Eggplant Spinach Curry
Ingredients: 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