Curried Eggplant

Ingredients

• 3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
• 1 3/4 teaspoons salt
• 1 large garlic clove, chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 2 teaspoons chopped fresh jalapeño chile including seeds
• 1 teaspoon yellow or brown mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 3 tablespoons vegetable oil
• 1 large onion, halved lengthwise and thinly sliced lengthwise
• 1 (3-inch) cinnamon stick
• 3/4 cup water
• 1 tablespoon packed brown sugar
• 3 tablespoons chopped fresh cilantro
• 1/4 cup roasted cashews (1 1/4 oz), chopped
• Accompaniment: steamed basmati or jasmine rice

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