SERVES APPROXIMATELY 8 PEOPLE

• 3 eggplant
• 1/4 cup vegetable oil
• 1 teaspoon cumin seeds
• 2 medium onions, sliced
• 2 teaspoons chopped fresh ginger
• 2 large tomatoes, peeled, seeded and diced
• 1 package frozen peas
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• ground black pepper to taste
• 1/2 cup chopped fresh cilantro

Slice eggplant in 1” pieces, without skins, and place the pieces on a paper towel, and lightly salt them. Leave them for at least a half hour (2 hours is ideal), then pat them dry. Cook them at about medium on the stove in some oil, stirring often, for about a half hour or until they lose most of their water and turn a darker color.

Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. Stir in the tomato and frozen peas, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.

Add eggplant to skillet. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve over basmati rice and/or with naan.

This is almost exactly based on a recipe available on allrecipes.com.