Step 1

Add the oil, nigella seeds, garlic and ginger to a pan and saute over medium heat until the garlic is very fragrant and just starting to brown.

Step 2

Add the onions and salt and continue to saute until the onions start to brown (about another 10 minutes).

Step 3

Add the eggplant, tomatoes, peppers, garam masala, smoked paprika and turmeric and toss to coat evenly.

Step 4

Cover with a tight-fitting lid. Turn down the heat and simmer for about 15 minutes.

Step 5

Once the eggplant is tender, remove the lid and turn up the heat to reduce the liquid.

Step 6

Continue frying the curry, stirring regularly until the sauce starts to caramelize and glisten.

Step 7

Adjust salt and cayenne pepper to taste. Serve garnished with cilantro and lemon wedges.