Eggplant Dal Sauce

Ingredients	Quantity
Eggplant	1 medium
Red lentils	2/3 cup
Water	2 cups
Black mustard seeds	2 tsp
Coriander	1  tsp
Cumin	1 tsp
Cinnamon stick	1
Cayenne pepper	to taste

Roast the eggplant in a 400F oven for an hour (stab it first with a fork). A half hour or twenty minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the flavors.