Slice eggplants lengthwise.
Fry the eggplants in oil till they get golden color, remove them from oil.
Add ginger and garlic in oil fry a little.
Then add Nigella seeds and fennel seeds.
Now add a can of crushed tomatoes and cook for 4 minutes or so.
Then add salt, red chili powder, coriander powder, turmeric and add fried eggplants.
Cover it for a while on low heat.
Use fresh coriander for garnishing.