Eggplant Curry was both satisfying and satiating. Adrienne and I started the meal by heating mustard seeds and sesame seeds in a little peanut oil on the stove. When the seeds started popping, we sprinkled in finely chopped onion, tumeric, cayenne, and salt. We added 1 inch cubes of beautiful eggplant and cooked this for about 20 minutes with the lid on. The mixture was soft and fragrant. The curry was served over a bed of rice, with steamed peas and fresh cilantro on top. Seriously good curry!