Cut eggplant (here, 6 baby eggplants) into 2″x 1″ chunks with skin on, toss with olive oil and salt, then broil in oven for about 15 mins. Separately, heat a wok with 3 Tbsp canola oil, then add 1 tsp black mustard seeds, ½ tsp each whole cumin seeds, whole fennel seeds (here, anise seeds), and whole nigella seeds (here, celery seeds), and ¼ tsp cayenne. When mustard seeds pop, add 2 cloves minced garlic, then add 2 ½ tomatoes (grated and skin removed), the browned eggplant, ¼ tsp salt, and ¼ tsp sugar. Stir, bring to a boil, then cover and simmer for 20 mins. Recipe from At Home with Madhur Jaffrey (eggplant with tomatoes). (Sept. 2014)
Cooking Adventures 