1/4 cup vegetable oil
1 tablespoon mustard seeds
1 8-ounce red onion, cut into 1/2-inch pieces
1 large jalapeño chili, chopped
1 tablespoon chopped peeled fresh ginger
2 3/4-pound eggplants, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium zucchini, halved lengthwise, cut crosswise into 1/3-inch-thick slices
3/4 pound plum tomatoes, chopped
3 large garlic cloves, chopped
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.
Makes 6 servings.