Now add the poppy seeds and chilli paste to the pan and quickly toss for the paste to be combined with the eggplants. Sprinkle salt and cook uncovered for a couple of minutes. Cover, lower the heat and cook until the eggplants soften. You can uncover and toss a couple of times while it cooks. The cooking time will depend on how fast the eggplants cook. If during the cooking process the water dries out, add a little water. However if you are using a tight cover, it should cook in its own steam.