Spicy Indian Eggplant

Spicy Indian Eggplant
4 small eggplants, destemmed
2 tbsp canola or peanut oil
1 large onion, chopped
5-6 cloves garlic, minced
2-inch piece ginger, peeled and minced
1 tbsp dried coriander
1 tsp fennel seeds
1 tsp cumin
3/4 tsp nigella or black mustard seeds
1/2 tsp cayenne pepper (or less, to taste)
salt, to taste
1 15-ounce can crushed tomatoes

1. Preheat oven to 400F. Prick eggplants all over with fork and place on a greased cookie sheet. Roast until soft and saggy, about 45 minutes. Let cool, then skin and mash. You can peel away the skin, or include it. Your choice.
2. In a large pan, heat oil over medium heat. Add onion, garlic, and ginger and saute until soft, about 5 minutes. (If they start to brown too quickly, lower heat and sprinkle on some salt to draw out the water and slow down the cooking.)
3. Turn heat to medium-low and add the spices. Cook about 5 minutes, then add the tomatoes.
4. Cook 5 more minutes, then add the eggplant. Cover and simmer over low heat for about 45 minutes. Serve over basmati rice or another whole grain.
Yield 6 servings