1 lg. eggplant (about 1 1/2 lbs.)
9 tbsp. vegetable oil (approx.)
1 piece fresh ginger (1 1/2 x 1 inch), peeled and coarsely chopped
6 med. size cloves garlic, peeled
1 tsp. whole fennel seeds
1 tsp. whole cumin seeds
3 med.-size tomatoes, chopped
1 tbsp. ground coriander
1 tsp. salt
1/4 tsp. ground turmeric
1/8 to 1/4 tsp. cayenne pepper

Preheat broiler. Halve eggplant lengthwise and then cut crosswise into 1/2 inch slices.

Brush slices on both sides with about 3 tablespoons of the oil and arrange them in a single layer in large broiling tray. Broil 3 inches from heat source, about 7 minutes; turn with spatula and broil another 7 minutes, or until eggplant is nicely browned.

While eggplant is broiling, puree ginger, garlic, and 3 tablespoons of water in food processor or blender. Set aside. In large skillet, heat remaining 6 tablespoons of oil over medium heat. When hot, add fennel and cumin seeds, and let sizzle 30 seconds or until seeds turn a shade darker. Add ginger-garlic puree and cook, stirring 1 minute. Stir in chopped tomatoes, coriander, salt, turmeric and cayenne and bring to a simmer. Cook still stirring and over medium heat 2 to 3 minutes. cover, turn heat to low and cook 5 minutes.

Fold the browned eggplant slices into the tomato sauce and bring to a simmer. Cover and cook low heat another 3 to 5 minutes. Turn into serving dish.