Eggplant with Fennel and Cumin

• One medium-sized eggplant, about 1 pound
• 6 tablespoons olive or corn oil
• 1 medium onion, cut into 1/4-inch-thick half rings
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole fennel seeds
• 1/2 cup tomato puree
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon cayenne pepper

1. Cut the eggplant lengthways into 3 slabs.
2. Now cut the slabs into chunky segments that are about 2 x 1 1/4 x 1 1/4".
3. Pour the oil into a large frying pan or saute pan and set over medium-high heat.
4. When hot, put in the onions, the cumin, the fennel, and the eggplant.
5. Stir and fry for about 5 minutes or until the onions just start to brown.
6. Add the tomato puree, salt, sugar, cayenne, and 1 1/4 cups water.
7. Bring to a boil.
8. Cover, turn heat to low, and simmer gently, turning the eggplant pieces over now and then, until they are really tender, about 3035 minutes.

olive, onion, cumin seeds, whole fennel seeds, tomato puree, salt, sugar, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/eggplant-with-fennel-and-cumin-373734 (may not work)