Eggplant with Tomatoes

Directions

1. 1
   Turn on the broiler, arranging a shelf so it is 56 inches from the source of the heat.
2. 2
   Spread the eggplant chunks in a baking tray.
3. 3
   Sprinkle them with 1/2 teaspoon salt and 2 tablespoons of the oil.
4. 4
   Toss and put under the broiler.
5. 5
   Broil for about 15 minutes, tossing now and then, until all sides are lightly browned.
6. 6
   Pour the remaining 3 tablespoons oil into a large saute pan and set over medium-high heat.
7. 7
   When hot, put in the mustard seeds, cumin seeds, fennel seeds, nigella, and chili.
8. 8
   As soon as the mustard seeds begin to pop, a matter of seconds, toss in the garlic.
9. 9
   Stir a few times, until the garlic is golden, and then quickly put in the tomatoes, eggplants, 1/4 teaspoon salt, and the sugar.
10. 10
    Mix and bring to a simmer.
11. 11
    Cover, turn heat to low, and simmer gently about 20 minutes, stirring now and then, until the eggplants are tender and smothered in the sauce.