Eggplant Tikka Masala

2 large eggplant, peeled and cut into bite sized pieces
2 6 oz. containers plain vegan yogurt
4 T lemon juice
6 t cumin, divided
1/4 t cayenne pepper
2 t cinnamon
2 t ground ginger
4 T oil, divided
4 t minced garlic
2 jalapeno peppers, deseeded and minced, optional
4 t coriander
2 t paprika
2 t garam masala
1 (29.5 oz.) can tomato sauce
1 c. cashew cream

Place eggplant pieces in a large bowl.  In a small bowl, mix yogurt, lemon juice, 4 t cumin, cayenne, cinnamon, and ginger.  Pour marinade on eggplant and stir to coat all pieces.  Place in the refrigerator for 1-2 hours.

Remove eggplant from refrigerator.   Heat 2 T oil in a large pan.  Add eggplant, and cook on medium heat until soft, about 20-25 minutes.  

Heat remaining 2 T oil in a separate frying pan.  Add garlic and jalapeno, and saute for 1-2 minutes.  Add remaining 2 t cumin, coriander, paprika, and garam masala to pan, and stir. Add tomato sauce, stir well, and simmer for 10-15 minutes.  Add cashew cream and stir.  Remove from heat, and mix sauce with cooked eggplant. Serve over rice, or with naan.