This dish is one of my all time favouirtes ,and the family loves this dish . It can easily be adapted to suit varying taste with the adjustment of the spices

I usually have it with rice or quinoa

INGREDIENTS:

• 2 eggplants, cut into 2cm cubes
• 1/4 cup (60ml) sunflower oil
• 4cm piece ginger, finely chopped
• 2 teaspoons ground coriander
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon nigella seeds (see note)
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon hot chilli powder
• 1/2 teaspoon ground turmeric
• 400g can chopped tomatoes
• Chopped coriander leaves, to garnish

METHOD:

• Step 1

Place the eggplant cubes in a large colander and sprinkle liberally with salt. Set aside to drain for 10 minutes, then rinse the eggplant well and pat dry well with paper towel.

• Step 2

Heat the oil in a wok over medium heat. Add the ginger and spices and cook, stirring, for 2-3 minutes until fragrant. In batches, add the eggplant cubes and cook, stirring, for 5 minutes or until the eggplant has softened slightly. Return all the eggplant to the wok, then stir in the canned tomato and 1 cup (250ml) water. Bring to the boil, then reduce the heat to low and simmer for 12-15 minutes until the eggplant is tender and the sauce has thickened. Season with salt, garnish with coriander and serve