eggplant & black bean casserole

Ingredients

• 4 teaspoons canola oil
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons fennel seed
• 1/2 teaspoon whole black peppercorns, cracked
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 2 teaspoons dry mustard
• 1 teaspoon chili pepper flakes
• 1 teaspoon turmeric, or curry powder
• 1 teaspoon salt
• 3/4 pound eggplant, cut into 2 x 1/2 inch pieces
• 1 1/2 cups italian style peeled tomatoes, coarsely chopped
• 1 pound canned black beans, rinsed and drained
• 2 tablespoons cilantro, chopped