Dice the potato into cubes and sauté with salt, pepper, and turmeric until lightly golden.

Remove the potatoes from the pan and set aside.

Finely dice the onion and sauté with salt, pepper, and turmeric until softened.

Cut the eggplant into cubes, add it to the onions, and sauté for a few minutes. Cover the pan and let the eggplant cook until tender.

Add the potatoes and chopped tomatoes, then cover the pan and continue cooking.

Once some of the tomato liquid has evaporated, add the tomato paste and lemon juice. Stir well, cover again, and let everything simmer until the flavours are well combined and the sauce has thickened.

1. Finally, sprinkle with dried parsley, if desired, before serving.