Spicy Eggplant (Aubergine)

Ingredients

• 2 large eggplants
• 1 tablespoon olive oil
• 1 teaspoon cumin seed
• 1 teaspoon fennel seed
• 1 lb tomato, skinned and chopped
• 1 inch fresh ginger, grated
• 4 garlic cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• 1 cup vegetable broth
• salt & freshly ground black pepper
• chopped fresh coriander, for garnish

Directions

1. 1

   Wipe the eggplants and remove the stalks; cut into bite size pieces.

2. 2

   Fry the eggplant in the oil for about 5 minutes, or until brown.

3. 3

   Drain on paper towels.

4. 4

   Fry the cumin and fennel seeds for about 2 minutes, stirring constantly.

5. 5

   Stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency.

6. 6

   Return the eggplant pieces to the pan and heat through.

7. 7

   Serve eggplant garnished with freshly chopped coriander leaves.