Eggplant Vindaloo
[Vegan]

For the Curry:

• 1 medium eggplant, chopped into large pieces
• 1 medium red pepper, chopped into large pieces
• 8 mushrooms, halved or quartered if large
• 1 large red onion, chopped
• 1/2 cup crushed tomatoes
• 1 cinnamon stick
• 1 teaspoon mustard seeds
• 4 spring onions, green and white parts chopped
• 3 tablespoons cilantro, finely chopped
• Salt, to taste

For the Marinade:

• 1/4 cup balsamic vinegar
• 4 garlic cloves
• 1-inch piece ginger
• 1 tablespoon extra virgin olive oil
• 2 teaspoons ground coriander
• 2 teaspoons ground mustard seeds
• 1 teaspoon ground cumin seeds
• 1/4 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon sugar