Cut eggplant into thin slices, salt both sides and let sit for 15 minutes or until you see water droplets forming on the slices. If you want to cut down on salt, wash eggplant after this step.
Cut eggplant into small cubes and cook down on medium to low heat in oil and water until it turns into a sauce.
Add pressed garlic. In a food processor or coffee grinder, finely grind cashews. Add the cashews to the eggplant mix.
Let simmer, while adding water for desired consistency.