Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           onion; finely chopped
   2      teaspoons     oil
   1      cup           eggplant cubes; peeled
     1/2  cup           raw nuts -- (peanuts, cashews,
                        -- or pecans)
   1      cup           fresh tomato cubes; peeled
   1      cup           apple cubes; peeled
   2      large         garlic cloves; peeled
     1/2  teaspoon      ground turmeric
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      ground coriander
   1      teaspoon      freshly ground pepper -- (to taste)
   1      teaspoon      salt
   1      teaspoon      cumin seeds
   1      teaspoon      mustard or dill seeds
   2      teaspoons     ground red pepper or chile-powder
                        water as needed
   4      cups          brown rice; precooked -- still warm (brown
                        -- Basmati is best)
     1/2  cup           raisins -- (optional)
     1/2  cup           coconut; shredded -- (optional)

Preparation:

Sauté onions and eggplant in oil in a skillet. Meanwhile, stir eggplant, nuts, tomato, apple and garlic in a blender into a paste, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired.