Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Large         eggplant *
   1      teaspoon      Turmeric
   1 1/2  teaspoon      Salt
   5      tablespoon    Vegetable oil
     1/2  teaspoon      Black mustard seeds
   1      Small         onion, chopped
   1      Clove         garlic, crushed
   1                    Green chili, finely chopped
   1       teaspoon     Grated ginger
   2       teaspoon     Ground coriander
   1       teaspoon     Ground cumin
     1/2   teaspoon     Chili powder
   1                    Bay leaf
   1       Pinch        Ground cinnamon
   3       tablespoon   Cider vinegar
   1 1/2   cup          Thin coconut milk **
     1/2   teaspoon     Sugar

Preparation:

* sliced about 1/3" to 1/2" thick ** diluted 1 can coconut milk with 1/2 can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside. Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices. Add them to the spice mixture. Gently stir in the coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15 minutes.Add the sugar, remove from the pan and serve.