Eggplants In A North-South Sauce

• 4 tablespoons olive or canola oil
• 1/8 teaspoon ground asafetida
• 1/2 teaspoon skinned
• or yellow split peas
• 1/2 teaspoon whole mustard seeds
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole nigella seeds (
• )
• 1/2 teaspoon whole fennel seeds
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1.5 pounds slim Japanese eggplants, cut crossways into 1-inch segments, or "baby" Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
• 2 medium tomatoes, grated), about 1.25 cups
• 1 cup chicken stock or water
• 1 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper

1. Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the
2. . As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the eggplant. Stir and fry for 4-5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the eggplants are tender, stirring now and then.

olive, ground asafetida, skinned, peas, whole mustard seeds, cumin seeds, nigella seeds, whole fennel seeds, onion, garlic, slim japanese eggplants, tomatoes, chicken, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/eggplants-in-a-north-south-sauce-361532 (may not work)