MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Eggplant Curry
 Categories: Indian
      Yield: 4 Servings
 
      3 tb Peanut oil; (canola also
           -works)
      1 ts Brown mustard seeds
      1 ts Cumin seeds
      1    Onion; sliced
      4    Japanese eggplants; sliced
           -1/2" thick
      1    Serrano chile; chopped fine
           -(*)
      1 ts Ground coriander
     14 oz Can diced tomatoes with
           -juice
    1/2 ts Garam masala
      1 ts Salt
    1/2 ts Black pepper
 
  * Seeded if you're concerned about spice. I left my seeds in.
  
  Heat 1 tb oil in a large frying pan until it shimmers. Add the mustard
  seeds and cumin seeds and heat about 30 seconds, until they pop.
  
  Add the sliced onions, and stir occasionally over medium high heat
  until they are deep brown in spots (this will take a while, but makes
  a big difference to the taste and they won't burn if you are careful).
  
  Add 1 more tablespoon of oil. Add half the eggplant, and saute until
  the skin turns brown and the flesh just starts to soften. Remove
  onions and cooked eggplant to a heatsafe bowl. Add the final
  tablespoon of oil, the remaining eggplant, and saute until browned
  and slightly softened. Add the onions and the first batch of eggplant
  back to the pan.
  
  Add the chile, coriander, garam masala, tomatoes, and salt and
  pepper. Turn heat to medium low and cook, covered, until the eggplant
  is soft, stirring occasionally.
  
  Serve hot with rice and plain yogurt or raita. Feel free to add other
  condiments, like spicy pickle or chutney.
  
  Adapted from "Purnima Garg's Eggplant and Tomato Curry" on Food52
  
  Recipe by Purnima Garg
 
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