Eggplant Casserole

Ingredients

• 1 Tbsp. vegetable oil
• 2 cups onion, chopped
• 6 cloves garlic, minced
• 1 1/2 tsp. cumin seed
• 1 1/2 tsp. fennel seed
• 1/2 tsp. black peppper
• 2 tsp. ground mustard
• 1 tsp. ground red pepper (NOT cayenne pepper)
• 1 tsp. turmeric
• 3/4 lbs. eggplant, with skin removed and cut into 2 x .5 inch pieces
• 1 can (14.5 oz.) no salt added diced tomatoes
• 1 can (15 oz.) white kidney beans, drained and rinsed
• Optional: 2 Tbsp. cilantro, chopped