Easy Eggplant Curry

Ingredients:

• 2 medium (800 g 1lb 12 oz) eggplants (aubergine)
• 3 tablespoons ghee/vegetable oil
• 1 medium onion, finely diced
• 2 1/2 centimeters (1 inch) piece of fresh ginger, grated
• 6 cloves garlic, crushed
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds/ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne or a small pinch of chilli powder
• 1 teaspoon sea salt
• 400 grams tin (14 oz) chopped tomatoes

Cuisine: Indian,Asian

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