You will need
1 brinjal if it is an Italian eggplant.Or 6 small brinjals
1 big onion-chopped finely
2 tomatoes-chopped finely
7 cloves of garlic
a handful of peas
1 tsp jeera
1tsp garam masala
1tsp chili powder
salt to taste
I oil the brinjal and wrap it in foil along with the garlic cloves (in foil) and put it in the oven for 1 hr at 350deg Fah ...
The other option is to roast it over an open fire if you do not have an oven..
Once it is fully roasted, peel the skin and mash the brinjal well. You can squeeze the garlic out of the skin...
In a Kadai, add some oil, put some jeera, and saute, add the onions, fry till light brown, add tomatoes and peas, fry till the tomatoes get mashed, then add the brinjal and garlic , add 1 tsp of garam masala and the chili powder.. and add salt (about one and half tsp)
garnish with fresh corainder and serve while hot.
You can eat this with roti and raita