Eggplant Dal Sauce

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1 medium eggplant
2/3 cup red lentils
2 cups water
2 teaspoons black mustard seeds
1 tablespoon coriander
1 tablespoon cumin
1 cinnamon stick
1 dried red chili
cayenne pepper to taste
salt to taste

Roast the eggplant in a 400-degree oven for an hour (stab it first with a fork).

A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors.

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