Eggplant in Tomato Gravy

This is a nutritious and delicious way to eat your eggplant. Adapted from "The food of India" by Wickramasinghe and Rajah.

What you'll need..

• 6 Small Indian eggplant cut into 4 wedges each
• 3 Medium tomatoes
• 5 Garlic pods
• 1 Inch piece of ginger
• 1/2 Tsp mustard seeds
• 1/2 Tsp fennel seeds
• 1/2 Tsp cumin seeds
• 1 Tsp coriander powder
• 1/2 Tsp chilli powder
• 1/2 Tsp turmeric powder
• 1 Tbsp chopped cilantro
• 3 Tbsp oil
• Salt to taste

How to..

• Add salt generously to the eggplant wedges, mix well and set aside in a bowl for about 20 minutes. Then rinse the eggplant with water and pat dry with a paper towel.
• Bring water to boil in a pan.
• With a knife, make a little cross at the bottom of each tomato and drop them into the boiling water for 30-35 seconds. Drain and set aside to cool for a few minutes.
• Peel the skin from the cross and skin all the tomatoes. Then chop into small pieces.
• Puree half the chopped tomatoes with the ginger and garlic into a smooth paste.
• Heat a large non stick pan. Add 2 Tbsp of oil to the eggplant, mix well and add to the hot pan. 
• Cover with a lid and cook on high heat for 15 minutes, stirring and tossing frequently, till the eggplants get tender but not mushy. Remove from heat and set aside. 
• Add 1 Tbsp of oil in the same pan. Add mustard, fennel and cumin seeds and wait for them to splutter.
• Add the pureed tomatoes, chopped tomatoes, salt, turmeric, chilli and coriander powder and mix well.
• Cover with a lid and cook for 5-6 minutes on medium heat till the tomatoes get mushy and form a thick paste.
• Add the eggplant to the tomatoes and mix gently without breaking the eggplant. Cover and cook for another 6-8 minutes on low heat. 
• Garnish with chopped cilantro and serve hot.

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