EGGPLANT CASSEROLE

1 Tbsp. plus 1 tsp. vegetable oil
1 1/2 tsp. cumin seed
1 1/2 tsp. fennel seed
1/2 tsp. whole black peppercorns, cracked
2 small onions, sliced
6 cloves garlic, thickly sliced
2 tsp. dry mustard
1 tsp. crushed red pepper
1 tsp. turmeric or curry powder
3/4 lb. eggplant, cut into 2x1/2 inch pieces
3/4 lb. Italian-style stewed tomatoes, coarsely chopped
1 lb. canned white kidney beans, rinsed and drained
chopped fresh cilantro (for garnish)

Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. Cook cumin seed 15 seconds or until dark brown. Stir in fennel seed and peppercorns.

Immediately add onions and garlic and sauté 5 minutes, stirring frequently, until golden.

Stir in dry mustard, crushed red pepper, and turmeric. Add eggplant and reduce heat to medium. Saute 5 minutes, stirring occasionally, until eggplant softens.

Stir in tomatoes and simmer 10 minutes, stirring frequently.

Stir in beans. Reduce heat to low and simmer 5 minutes or until sauce thickens. Sprinkle with cilantro.

Servings: 4