Curried Eggplant

Name: Curried Eggplant
Ingredients: 3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds; 1 3/4 teaspoons salt; 1 large garlic clove, chopped; 1 tablespoon finely chopped peeled fresh ginger; 2 teaspoons chopped fresh jalapeño chile including seeds; 1 teaspoon yellow or brown mustard seeds; 1 teaspoon cumin seeds; 1/2 teaspoon turmeric; 3 tablespoons vegetable oil; 1 large onion, halved lengthwise and thinly sliced lengthwise; 1 (3-inch) cinnamon stick; 3/4 cup water; 1 tablespoon packed brown sugar; 3 tablespoons chopped fresh cilantro; 1/4 cup roasted cashews (1 1/4 oz), chopped; Accompaniment: steamed basmati or jasmine rice