• 2 small eggplants
• 1 teaspoon olive oil

Spread the olive oil all over the eggplants and place under a high broiler. Roast until the eggplants are soft and skin is charred and dark brown. Take out and peel the skin off. Take the pulp out, break it apart with a fork and keep aside.

• 1 large onion, chopped
• 1/3 cup green onion, chopped
• 3 tablespoons olive oil
• 1 cup chopped tomatoes
• 1 cup frozen peas
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper
• Salt
• ½ cup cilantro, chopped
• ¼ cup dill, chopped

In a medium saucepan heat the olive oil. Add the white and green onions. Saute on medium heat for 2-3 minutes. Add the tomatoes, eggplant pulp, peas and mix well. Cook on medium heat for 10- 15 minutes. Add the garam masala, salt, cayenne pepper. Taste for seasonings. Garnish with cilantro and dill.