Roasted Eggplant with Peas

• 1 medium sized eggplant

Place the eggplant on to a grill or under a broiler. Char the skin from all sides, making sure the eggplant is nice is tender once done- about 10 to 15 minutes. Keep aside and let cool, take skin off and mash with a fork.

• 2 tablespoons extra light olive oil
• 2 tablespoons stems of fresh dill
• 2 tablespoons stems of fresh cilantro
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 2 teaspoons coriander powder
• 1 teaspoon turmeric
• 2 teaspoons salt
• ½ teaspoon cayenne pepper
• 1 cup tomato sauce
• 1 cup peas
• ½ cup fresh cilantro, chopped
• ¼ cup fresh dill, chopped

Heat a heavy saucepan with the oil. Add the dill, cilantro, onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the coriander powder, turmeric, salt and cayenne pepper. Saute for another 2 to 3 minutes. Add the tomato sauce and sauté for an addition 3 to 4 minutes. Add the eggplant and cook on medium heat, stirring constantly for about 10 minutes. Add the peas, cilantro and dill. Mix well and let cook for 5 to 6 minutes or till the peas are heated through. Check for seasonings and serve warm.