Ingredients:

• 1 – Large eggplant, cut into a chunky dice
• 12-15 – Crimini Mushrooms (button or even sh
• take if you prefer), halved or quartered
• 2 – Medium red onions, chopped
• 2 cups – Crushed Tomatoes
• 1 tbsp – Olive oil
• 1/4 cup – Coriander leaves, chopped
• 4 – Spring onions or scallions, white and green parts chopped (optional)
• 1-2 inch – Cinnamon stick
• 2 tsp – Black Mustard Seeds
• 1/3 cup – Balsamic Vinegar
• 1 tbsp – Extra virgin Olive oil
• 6-8 Cloves – Garlic, minced
• 1 inch – Ginger, chopped
• 2 level tbsp – Garam Masala
• 1/2 tsp – Turmeric
• 1 tsp – Red Chilli powder (use as per taste)
• 1 tbsp – Mustard seeds, ground
• 1 tbsp – Coriander seeds, ground
• 1 tsp – Cumin seeds, ground
• 1 tsp – Sugar
• 1 tsp – Salt

Method:

1. Grind to a paste in a blender – balsamic vinegar, extra virgin olive oil, garlic, ginger, garam masala, turmeric, red chilli powder, mustard seeds, coriander seeds, cumin seeds, sugar and salt.
2. Marinate the mushrooms and eggplant in the paste and set aside for at least an hour.
3. Heat the olive oil in a large pot.
4. Add the onions and stir, until golden brown, for about 10 minutes.
5. Add the marinated vegetables and cook, stirring for about 5 minutes.
6. Add the crushed tomatoes and cinnamon stick.
7. Bring to a boil, simmer and cook covered for about an hour, stirring once in a while to ensure the vegetables get cooked evenly.
8. Once the vegetables are really tender, add more salt (if needed) and stir in the mustard seeds.
9. Add coriander leaves and garnish with spring onions (if using).
10. Recipe courtesy: Holy Cow Vegan.