Jazzy Mexican Eggplant

2 large or 3 medium eggplants
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 pound fresh red tomatoes, pared and chopped
1-inch fresh ginger, grated
4 cloves garlic, crushed
1 teaspoon ground coriander
1 cup water
Salt and pepper
2 to 4 serrano or jalapeno peppers, thinly sliced

Wash eggplant, remove stalks and cut into bite-size pieces. Fry cubes in oil for approximately five minutes or until brown. Drain on paper towels.

Fry cumin and fennel seeds for about 2 minutes, stirring constantly, until they turn a shade darker. Mix in chopped tomatoes, grated ginger, crushed garlic, coriander and water. Simmer for about 20 minutes until the mixture becomes thick.

Return the fried eggplant cubes to the pan and heat through. Garnish with sprigs of fresh parsley.