Spicy Eggplant Casserole

Ingredients:
3 tomatoes
8 Japanese Long Tom eggplant
1/2 White Welsh Nebuka Onion
1 clove garlic
1 tsp oil
1/2 tsp fennel seeds
2 tsp curry powder
4 tbsp wholemeal breadcrumbs
1 tbsp fresh coriander leaves or Italian parsley

Method:

1. Wash tomatoes and blend to puree.
2. Trim and wash eggplants. Make a few shallow cuts about 1/2cm deep into eggplants.
3. Peel and chop onion and garlic.
4. Brush a wide frying pan with oil and gently fry onion, garlic and fennel seeds for 2 minutes.
5. Stir in curry powder and cook for about 30 secs before adding tomato puree.  Stir well.
6. Add breadcrumbs and eggplant. Toss well, cover and cook for about 20 minutes, turning eggplant over a couple of times during cooking.
7. Cook until eggplant is tender.  Serve sprinkled with coriander or parsley.