1 medium eggplant
4 teaspoons vegetable oil
¼ teaspoon cumin seeds
¾ cup thinly slice onion
1 medium tomato, thinly sliced
¼ teaspoon turmeric
½ teaspoon cayenne pepper (optional)
1 teaspoon salt
1 small hot green chile, finely chopped (optional)
2 teaspoons coriander powder
2 teaspoons ground fennel seeds
1 teaspoon lemon juice

Divide the eggplant into quarters, cutting lengthwise and then crosswise. Cut each piece in ¼-inch thick slices. Set aside.

Heat 1 teaspoon of the oil in a nonstick skillet over medium-high heat. Add the cumin seeds and cook until they are golden brown, a few seconds. Add the onion, tomato and eggplant in that order.

Sprinkle the turmeric, cayenne pepper (if using), salt, green chile (if using), coriander powder and fennel seeds over eggplant.

Stir gently with a spatula in a lifting and turning fashion to coat the vegetables with the spices. Coverwith a lid. Cook until the eggplant is soft and somewhat transparent, 10-12 minutes, stirringoccasionally with a spatula, using a lifting and turning motion.

Remove the lid, spring with the lemon juice and stir. Pour the remaining 3 teaspoons of oil around the sides of the pan, allowing the oil to flow to the bottom and fry for 5 to 8 minutes, stirring occasionally with a spatula using a lifting a turning motion. Transfer to a serving dish.
Makes 6 (1/3 cup servings)

This is a fabulous recipe for anyone who likes Indian/Pakistani food. I made it last night on my first evening.

My advice is:

After browning the cumin seeds fry the onions for awhile (until clear or brown depending on how you like them) before adding the tomato.

FYI I used diced tomato from a can so I left off the salt.

I sliced the eggplant like the recipe said, but then ended up smashing it in the frying plan and trying to cut the skin into smaller pieces instead of strips (which is difficult to do in the frying plan). I would recommend just cubing the eggplant instead of slices.

If you want to get rid of the toughness of the skin of the eggplant, (which I wish I had) put the eggplant cut in half in the oven to soften/broil the skin before cubing. Of course this will add time to your recipe, so just a note to let you know to not do it if you are in a hurry. Just plan for the eggplant cooking to take longer than 10-12 min like the recipe says if you want the skin to be very soft.

I also think adding the additional 3 tsp of oil at the end is NOT necessary. Next time I will use 2 tsp at the begining (instead of 1tsp) to fry my onions, I will use more onion and will leave off the additional oil at the end.

I hope this is helpful to those who like to cook and those who are new to it!