Spicy Eggplant (version VII)

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1 small eggplant, cut into large dice
1/2 teaspoon cumin seeds
1 tablespoon olive oil
1 teaspoon chilli powder

To make the spicy eggplants, dry-fry the cumin seeds in a small frying pan to release the oil and flavour.

Add olive oil and heat.

Stir in the eggplant and chilli powder and fry for 5-6 minutes until softened and golden.

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