Eggplant Curry

2 tablespoons oil 

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 onion, diced

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1–2 chile peppers, finely chopped

2 teaspoons curry powder

1 teaspoons garam masala

1 teaspoon cumin

½ teaspoon coriander

1 teaspoon salt

1 eggplant, cut into bite-sized cubes

1 lb tomatoes, diced, or 1 14-oz can diced tomatoes

1 14-oz coconut milk

1 tablespoon lime juice

Fresh cilantro, chopped, for serving

Heat oil in a large pot, then add the cumin and mustard seeds. Cook until just starting to pop, about 1 minute. Add the onion and sauté until the onion softens and begins to brown, 5–10 minutes. Add the garlic, ginger, chile peppers, spices, and salt and cook until fragrant, 1–2 minutes more, stirring often. Add the cubed eggplant and cook 5–10 minutes more, until tender. Add the tomatoes and cook five minutes, until the juices have released. Add the coconut milk and bring to a simmer. Cover and let cook for 15 minutes more. Stir in the lime juice and add more salt to taste. Serve over rice, topped with fresh cilantro.