Categories: Vegetables 
      Yield: 4 servings 
  
      1    Large eggplant *                    2 ts Ground coriander 
      1 ts Turmeric                            1 ts Ground cumin 
  1 1/2 ts Salt                              1/2 ts Chili powder 
      5 tb Vegetable oil                       1    Bay leaf 
    1/2 ts Black mustard seeds                 1 pn Ground cinnamon 
      1    Small onion, chopped                3 tb Cider vinegar 
      1    Clove garlic, crushed           1 1/2 c  Thin coconut milk ** 
      1    Green chili, finely chopped       1/2 ts Sugar 
      1 ts Grated ginger                   
  
  * sliced about 1/3" to 1/2" thick ** diluted 1 can coconut milk with 1/2 
  can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 
  Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan 
  is especially good for this) Remove browned slices from pan and set aside. 
  Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the 
  next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar 
  over eggplant slices. Add them to the spice mixture. Gently stir in the 
  coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15 
  minutes.Add the sugar, remove from the pan and serve.