Indian Spiced Eggplant

I made this as my first eggplant dish of the summer.  I wanted something that was in the realm of ratatouille but a different spice profile, and this really hit the spot.  It would be great with a vegetarian Indian dinner.

• 2 eggplants, cut into 2cm cubes
•   3 tbs. vegetable oil
•  4cm piece ginger, finely chopped
• 2 teaspoons ground coriander
•   1 1/2 teaspoons cumin seeds
•   1/2 teaspoon mustard seeds
• 1/2 teaspoon cinamon 
•   1/2 teaspoon hot chilli powder
• 1/2 teaspoon ground turmeric
• 15 oz. canned tomatoes
• 1/2 cup water

 Heat the oil in a wok over medium heat. Add the ginger and spices and cook, stirring, for 2-3 minutes until fragrant. In batches, add the eggplant cubes and cook, stirring, for 5 minutes or until the eggplant has softened slightly. Return all the eggplant to the wok, then stir in the canned tomato and water. Bring to the boil, then reduce the heat to low and simmer for 12-15 minutes until the eggplant is tender and the sauce has thickened. Season with salt, garnish with coriander and serve.