Cube the eggplants and put in a bowl then toss the eggplant with olive oil, salt and pepper

Preheat the oven to 500F. Line the baking sheet with aluminum foil and roast the eggplant for 30 minutes, turn over midway. ( or until golden brown)

Heat the vegetable oil in a sauté pan over medium heat add the cumin seeds once they start to sputter add the onion and sauté till golden brown. Add the garlic and ginger until the raw smell goes away (about 20 seconds)then add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.

Add the eggplant and green chili peppers and cook, stirring often, until it is well cooked. Taste and add oil, salt or paprika (for more color) as needed.

Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lime juice and garam masala over it, and serve.