eggplant in butternut squash curry

This is not so much a recipe as what i did for dinner tonight that turned out really well.

1 small eggplant, cubed and salted
1/2 onion, chopped
1 clove garlic, minced
1/2 tsp minced ginger
1 tsp curry powder
4 leaves fresh basil, bruised and chopped
handful of cherry tomatoes, halved
some neutral oil (i like coconut or canola)
16 oz reduced sodium butternut squash soup (i used the Pacific foods one)
pinch of sugar
salt to taste

In a heavy-bottomed pan, heat the oil, and saute the onion, garlic and ginger. 

Add the tomatoes, eggplant and curry powder once onion becomes translucent. Stir well and cook for a bit, watching to make sure the eggplant doesn't dry out the pan (shouldn't happen if the eggplant was salted, but you might need to add a tinge more oil). 

Pour in the squash soup and add the basil and sugar.  Cook on medium low, covered, for about 15 minutes.

Taste and add salt and pepper to taste.

I ate this as a soup, but you could make it drier and serve it over basmati rice.