Eggplant Masala

¼ cup olive oil, divided
1 eggplant, cut into 1” cubes
1 tsp cumin seeds
1 tsp mustard seeds
1 medium zucchini, cut into ½” cubes
1 small onion, diced
3 cloves of garlic, minced
1 tsp grated fresh ginger
½ tsp fenugreek leaves
½ tsp garam masala
½ tsp salt (additional added later, if needed)
¼ tsp turmeric
¼ tsp crushed red pepper flakes
pinch of ground coriander
2 large tomatoes, diced; or a 16-oz can diced tomatoes, well drained
4 Tbs chopped fresh cilantro

In a large saucepan, heat 2 Tbs oil over medium-high heat. Add eggplant and cook until eggplant just begins to brown. Remove eggplant from pan. Add additional 2 Tbs oil to pan; add cumin and mustard seeds and stir for 1 minute. Add zucchini, onion, and garlic; cook, stirring, for 3-4 minutes, until onions begin to soften. Return eggplant to the pan.

Add fresh ginger and remaining spices to the pan and cook for 2 minutes. Add tomatoes to the pan, cover, and simmer over low heat for 15-20 minutes. Remove lid during the final 5 minutes. Taste and add additional salt if needed. Stir in fresh cilantro just before serving.

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