I love eggplant in any form but especially with tomatoes with spices. This is a simple recipe for a weeknight vegetarian dish. Enjoy!

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 onion, diced thin
• 1 eggplant, diced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon coriander
• 14 ounces canned peeled tomatoes, with juice
• 1/2 teaspoon garam masala
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Heat oil in a stainless steel pan or ceramic dutch oven.  Add the cumin seeds and heat about 30 seconds.
2. Add the diced onions, and stir occasionally over medium heat until they are translucent.
3. Add the eggplant and saute until the skin is turning brown and the flesh just starts to soften. Add 1 tablespoon of olive oil.
4. Add the red pepper flakes, coriander, garam masala, hand-crushed tomatoes, and salt and pepper. Turn heat to medium-low and cook until the eggplant is soft.
5. Serve with basmati rice.