Eggplant Masala

 

1 large eggplant, diced
2 tablespoon olive oil (divided)
1 onion diced
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon anise seed
1 teaspoon fennel seed
1 teaspoon turmeric
1/4 teaspoon red pepper flakes
salt & pepper to taste
2 inches of fresh ginger peeled and minced
4 garlic cloves peeled and minced
20 mini tomatoes of your choice, chopped

Roast eggplant tossed lightly in olive oil in a glass baking dish in 350 F oven for 30 minutes till soft and set aside. In a large cast iron pan sauté chopped onion in olive oil till soft. Add dry spices and stir till they give off a fragrance. Stir in minced garlic and ginger and stir for one minute longer. Add roasted eggplant and chopped tomatoes and 1/4 cup water. Cover and cook for 5 more minutes till mixture comes together. Adjust seasonings and serve over rice of your choice. Enjoy !