Ingredients:
2 large eggplants
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 lb tomatoes, 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:
Wipe the eggplants and remove the stalks; cut into bite size pieces.
Fry the eggplant in the oil for about 5 minutes, or until brown.
Drain on paper towels.
Fry the cumin and fennel seeds for about 2 minutes, stirring constantly.
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.
Return the eggplant pieces to the pan and heat through.
Serve eggplant garnished with freshly chopped coriander leaves.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.