Cribbed from here and slightly adjusted.
Put
2.5 cm cube (about 1-2T) fresh ginger, peeled and coarsely chopped
6 cloves garlic, peeled
2oz water
in a small mixer and blend until smooth
Cut
1.5 lb eggplant
into slices 3/4 inch thick (I think that 1/2" works better) and about 2" long.
Heat
several T vegetable oil
over medium-high heat in a 10" cast-iron pan and add
1/3 of the eggplant
Cook on both sides until browned but not black. Remove to a colander over a plate, so oil can drain. Repeat with
the remaining eggplant
more oil as needed
Add
2T oil
to the pan over medium-high heat and put in
1 tsp fennel seeds (don't skimp --- these really provide a central flavor!)
0.5 tsp cumin seeds
cooking until they become fragrant (5-10 sec), and then add
the garlic-ginger mix
1 can chopped tomatoes
1 tbsp ground coriander
0.25 tsp ground turmeric
0.3 tsp cayenne pepper (more, if you like)
(Salt)
Stir and cook over medium-high heat until it gets paste-like. Then add
the drained eggplant
and heat through, tossing with the sauce, and reduce heat to quite low, and cook about 15 minutes. Spoon off excess oil if necessary.
** If you salt the eggplant liberally and let it drain for an hour, it'll reduce the oil absorption later.
** If, after the eggplants have been fried, you let them drain for an hour, you get rid of a lot of the oil that way, too.