Eggplant In Spicy Tomato Sauce

• 1 large eggplant (about 1 1/2 lb.)
• 9 Tbsp. vegetable oil (approximately)
• 1 piece fresh ginger (1 1/2 x 1-inch), peeled and coarsely chopped
• 6 medium-size garlic cloves, peeled
• 1 tsp. whole fennel seed
• 1 tsp. whole cumin seed
• 3 medium-size tomatoes, chopped
• 1 Tbsp. ground coriander
• 1 tsp. salt
• 1/4 tsp. ground turmeric
• 1/8 to 1/4 tsp. cayenne pepper

1. Preheat broiler.
2. Halve eggplant lengthwise and then cut crosswise into 1/2-inch slices.
3. Brush slices on both sides with about 3 tablespoons of the oil and arrange them in a single layer in large broiling tray.
4. Broil 3 inches from heat source, about 7 minutes; turn with spatula and broil another 7 minutes, or until eggplant is nicely browned.

eggplant, vegetable oil, ginger, garlic, whole fennel seed, cumin, tomatoes, ground coriander, salt, ground turmeric, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346115 (may not work)