Eggplant (Aubergine) Casserole

• 1 tablespoon vegetable oil
• 1 teaspoon vegetable oil
• 1 12 teaspoons cumin seeds
• 1 12 teaspoons fennel seeds (optional)
• 12 teaspoon whole black peppercorn, cracked
• 2 small onions, sliced
• 6 garlic cloves, thickly sliced
• 2 teaspoons dry mustard
• 12-1 teaspoon crushed red pepper flakes
• 1 teaspoon turmeric or 1 teaspoon curry powder
• 34 lb eggplant, cut into 2x1/2-inch pieces
• 34 lb Italian-style stewed tomatoes, coarsely chopped
• 1 lb white kidney beans, rinsed and drained
• 12 cup grated Fontina cheese
• 3 tablespoons cilantro, garnish (optional)

1. Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat.
2. Cook cumin seed 15 seconds or until dark brown.
3. Stir in fennel(if using) and pepper.
4. Immediately add onions and garlic saute 5 minutes, stirring frequently, until golden.
5. Stir in next three ingredients.
6. Add eggplant and reduce heat to medium.
7. Saute 5 minutes, stirring occasionally, until eggplant softens.
8. Stir in tomatoes and simmer 10 minutes, stirring frequently.
9. Stir in beans.
10. Sprinkle with cheese.
11. Reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted.
12. Sprinkle with cilantro.
13. Serve with Beaujolais, Fume Blanc or Chianti.

vegetable oil, vegetable oil, cumin seeds, fennel seeds, black peppercorn, onions, garlic, mustard, red pepper, turmeric, eggplant, italianstyle stewed tomatoes, white kidney beans, cheese, cilantro

Taken from www.food.com/recipe/eggplant-aubergine-casserole-158178 (may not work)