Coat eggplant in a bit of oil, place on baking tray cut side down, and roast at 220C for 20 min or until the eggplant skin starts to look crinkly and starts to sink(this will vary from oven to oven so keep a close eye).
Scoop out the eggplant, eliminating any extra water and mash it well.
In a pan, heat up some olive oil, add onion and sauté for 2 min, then add red chilies, cumin, coriander powder and salt, stir for 30 sec.
Add tomatoes and cook until tomatoes are completely softened and jammy.
Then add in mashed eggplant, mix and cook with the lid on for 2 mins. Stir in the peas and cook for another 2-3 min until the peas have softened. Now stir in the Kashmiri chili powder.
Taste for salt, and garnish with coriander. Serve with roti or naan.