In a covered skillet over medium heat, toast the spices until the mustard seeds stop popping. Add the eggplant, potatoes, onion, garlic and jalapeño in olive oil and cook uncovered until tender, about 5 minutes. Season with salt and pepper. Add the broth, peas and apricots. Cook until almost dry. Add the almonds and adjust the seasoning. Let cool slightly, then refrigerate until chilled.
