Eggplant with Fennel and Cumin

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   ["Cut the eggplant lengthways into 3 slabs.", "Now cut the slabs into chunky segments that are about 2 x 1 1/4 x 1 1/4"".", "Pour the oil into a large frying pan or saute pan and set over medium-high heat.", "When hot, put in the onions, the cumin, the fennel, and the eggplant.", "Stir and fry for about 5 minutes or until the onions just start to brown.", "Add the tomato puree, salt, sugar, cayenne, and 1 1/4 cups water.", "Bring to a boil.", "Cover, turn heat to low, and simmer gently, turning the eggplant pieces over now and then, until they are really tender, about 3035 minutes."]

* Per serving · 4 servings · Values may vary.

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