Eggplant Curry

from The Best-Ever Vegetarian Cookbook

2 pounds eggplant (2 large eggplant)

3 tablespoons oil

½ teaspoon black mustard seeds

1 bunch scallions, finely chopped

4 ounces button mushrooms, halved

2 garlic cloves, crushed

1 fresh red chile pepper, finely chopped

½ teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon ground turmeric

1 teaspoon salt

14-oz can tomatoes, chopped (or fresh tomatoes)

1 tablespoon cilantro, chopped; and sprigs of cilantro to garnish

Preheat the oven to 400 F.  Brush the skin of the eggplant with 1 tablespoon of oil and prick with a fork.  Bake the eggplant for 30-35 minutes, until soft.  Meanwhile, heat the remaining oil in a saucepan and sauté the mustard seeds for 2 minutes, until they begin to splutter.  Take care not to get splashed by the hot oil.  Add the scallions, mushrooms, crushed garlic and chopped chile and cook for 5 minutes.  Stir in the chili powder, cumin, coriander, turmeric and salt and cook for 3-4 minutes.  Add the tomatoes and simmer for 5 minutes.  Cut each eggplant in half lengthwise and scoop out the flesh into a bowl.  Mash the flesh briefly with a fork.  Add the mashed eggplant and chopped cilantro to the saucepan.  Bring to a boil and simmer for 5 minutes or until the sauce thickens.  Serve garnished with cilantro sprigs.