Homestyle Eggplant & Chickpea Curry - Vegan Recipe

Ingredients

• 4 medium-sized eggplants, cut into 2.5 centimeter chunks
• 6 tablespoons olive oil
• 2 teaspoons whole yellow mustard seeds
• 2 teaspoons whole cumin seeds
• 2 teaspoons whole fennel seeds
• 2 teaspoons whole nigella seeds
• 1 dried red chilli
• 2 cloves garlic, sliced
• 2 x 400g tins diced tomatoes
• 1 x 400g tin chickpeas
• 1/2 teaspoon caster sugar
• [To serve]
• Small bunch of fresh coriander, to garnish
• 1 lime, to serve
• Rice or quinoa, to serve (optional)