Indian Spice Stuffed Vegetables

Ingredients:
12 Small Potatoes (I like to use red)
12 Baby Eggplant (You can find these at the Asian grocery store, they are about the size of a plum)

Stuffing:
1 Tablespoon Sesame Seeds
2 Tablespoons Ground Coriander
2 Tablespoons Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Turmeric
2 Tablespoons Sugar
¼ Teaspoon Garam Masala
1 Tablespoon Peanuts, roughly crushed
2 Garlic Cloves, finely minced
1 Tablespoon Lemon Juice
2 Tablespoons Chopped Cilantro

Sauce:
2 Tablespoons Vegetable Oil
½ Teaspoons Mustard Seeds
14 Ounce Can Chopped Tomatoes
2 Tablespoons Chopped Cilantro
2/3 Cups Water

Preheat the oven to 400 Degrees. Make slits in the potatoes and eggplant.

Mix all the ingredients for the stuffing together in a plate. Carefully stuff the potatoes and eggplants with the spice mixture. Place the stuffed potatoes and eggplants in a greased ovenproof dish.

Heat the oil in a pan and fry the mustard seeds for 2 minutes until they begin to sputter, then add the tomatoes, coriander and any leftover stuffing, together with the water. Simmer for 5 minutes until the sauce thickens.