1/2 c. oil (yes, I know it's a lot of oil, but it needs it)
1 t. cumin seed
1 t. black mustard seed
1 dozen curry leaves
1 lb. eggplant, roughly 1-inch cubes
1 t. turmeric
1 t. salt
1 t. brown sugar
1 t. Sri Lankan curry powder
1/2 c. coconut milk
1. Sauté onions in oil on medium-high, stirring, with cumin seed, black mustard seed, and curry leaves, until golden.
2. Add eggplant, turmeric, salt, sugar, and curry powder, and saute for another ten minutes or so, until eggplant is nicely fried.
3. Add coconut milk and simmer for a few minutes until well-blended. Serve hot with rice or naan -- particularly nice for a vegetarian dinner with lentils as the main protein.