curried eggplant

Last night, I roasted eggplant and garlic for tonight's dinner. Things went together pretty quickly this evening.

I started by toasting some seeds -- cumin, yellow and black mustard. Just before they burned, I added chopped onions and a bit later, a few Tablespoons of crushed tomatoes, some turmeric, and some cayenne. I let that simmer, covered, with a little water, for a while. It got almost creamy looking. Then I added the eggplant and garlic, let cook until heated through, and added frozen peas, ground cumin, and fresh ginger. I cooked it all until the peas were nice and hot.

On the side, we had brown rice and the last of a series of frozen Indian breads. Very very tasty. Between the onion, eggplant, tomato, and garlic, there was a sweetness against the spice. I could easily have this dish again.