Eggplant with Hazelnuts and Cumin

2 Tbs. grapeseed oil

1 large onions, finely chopped

1 celery stalk sliced

1 tsp. salt

3 tsp. ground cumin

1 eggplant sliced

1 pinch of cayenne  pepper

1 small can diced tomato with juice – or 2 fresh chopped finely tomato

50 g / 2 oz. hazel nuts 

           juice of one lemon

Directions: Sauté 2 tablespoons of the oil in electric oil core skillet (350 degrees), and fry the onions slightly brown. Add the tomatoes, salt and cumin. Simmer until the onions have almost melted. Add eggplant slices and cook gently for 15-20 minutes. Turn heat down to low. Sprinkle with hazelnuts and the  1tsp olive  oil and the juice of a lemon. Sprinkle with parsley & serve with brown rice or quinoa.