Purnima Gargs Eggplant and Tomato Curry

Ingredients

• 1 tablespoon canola oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, sliced
• 4 Japanese (long and thin) eggplants, sliced 1/2 inch thick
• 1 serrano chile, seeded and chopped fine
• 1 teaspoon coriander
• 14 ounces canned diced tomatoes, with juice
• 1/4 teaspoon garam masala
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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