• 1 Tbs. plus 1 tsp. vegetable oil
• 1-1/2 tsp. cumin seed
• 1-1/2 tsp. fennel seed
• 1/2 tsp. whole black peppercorns, cracked
• 2 small onions, sliced
• 6 cloves garlic, thickly sliced
• 2 tsp. dry mustard
• 1 tsp. crushed red pepper
• 1 tsp. turmeric, or curry powder
• 3/4 lb. eggplant, cut into 2x1/2 inch pieces
• 3/4 lb. Italian-style stewed tomatoes, coarsely chopped
• 1 lb. canned white kidney beans, rinsed and drained

Heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. Cook cumin seed 15 seconds or until dark brown. Stir in fennel and pepper. Immediately add onions and garlic and sauté 5 minutes, stirring frequently, until golden. Stir in next 3 ingredients. Add eggplant and reduce heat to medium. Sauté 5 minutes, stirring occasionally, until eggplant softens. Stir in tomatoes and simmer 10 minutes, stirring frequently. Stir in beans. Reduce heat to low and simmer 5 minutes or until sauce thickens. Sprinkle with cilantro.

Per serving: calories 231, fat 6.1g, 23% calories from fat, cholesterol 0mg, protein 9.3g, carbohydrates 37.0g, fiber 8.4g, sugar 12.9g, sodium 281mg, diet points 4.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.4, Fruit: 0.0, Bread: 0.9, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 1.1

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The recommended wines are: Beaujolais, Fumé Blanc, or Chianti.