Wash the eggplants. Cut them lengthwise in 4 and then into dices. The dices should be relatively small to cook more quickly (see step-by-step pictures in post above).
Mince the onion and the garlic.
Bring water to a boil. Cook the rice according to the instruction on the package.
Heat a lidded pan or skillet with oil. When hot, fry the cumin and fennel seeds for 1 minute without burning them. Add the onion and garlic and sauté until translucent (about 3 minutes).
Add the eggplant and a generous pinch of salt. Stir to coat the eggplants in oil. Cover with a lid and let steam for 5 minutes over medium heat.
Add the diced tomatoes, sugar and garam masala (or red curry paste). Fill the empty can with water and add it to the pan. Cover with a lid again and let cook 15 minutes. Give it a stir halfway through.
Serve the cooked eggplants with rice and top with sesame seeds if desired.