2 medium eggplants (1 - 1 1/4-lb ea)
Olive oil
Salt
Pepper
2 tbsp brown mustard seeds
2 cups coarsely chopped onions
1 1/2 tbsp curry powder
1 15-oz can diced tomatoes w/ liquid
1 15-oz can chickpeas, drained
Cayenne pepper
Chopped fresh cilantro

1. Preheat oven to 450 degrees Fahr. Lightly oil two roasting pans (or one, if it is big enough to fit 4 eggplant halves in a single layer). Add 1/2 inch of water.

2. Leaving stem intact, halve the eggplants lengthwise. Score the flesh side of each half in a crisscross pattern. Brush the cut side with oil, season with salt and pepper, place flesh side down in pan(s). Brush skins with oil.

3. Roast until eggplants are tender and easily pierced with the tip of a pairing knife, about 20-25 minutes. Check after 10 minutes to add more water, if needed. Allow eggplants to cool enough to handle. Using a paring or grapefruit knife, create a 1/2-inch wall in each eggplant half, scooping out the flesh. Coarsley chop the flesh and set aside. Lightly season the shells with salt and pepper, and keep them in a warm place (such as the cooling oven).

4. In a large saucepan, heat a tablespoon of oil over high heat. Stir in the mustard seeds, cover the pot, and wait for the seeds to pop against the lid (like popcorn). Take pot off of heat and wait for popping to subside. Remove cover.

5. Stir the onions into the seeds and cook over medium-high heat, stirring frequently, until the onions start to brown, about 5 minutes. Add more oil if the onions stick. Stir in the curry powder and cook for 10 seconds. Then add the tomatoes, chickpeas, eggplant flesh, salt, and cayenne. BEWARE THE CAYENNE! Start with a pinch and work your way up. A little goes a long way! Cover and simmer ovr medium heat, stirring occasionally, until the chickpeas develop a curried flavor, about 15 minutes. Add more curry or salt during the simmer if needed, or add water if it becomes too dry.

6. Mound the filling into each eggplant shell. (You will probably have leftover filling. Good with rice! Yum!) Garnish with cilantro and serve.

Adapted from The New Vegan Cookbook by Lorna Sass.