Bharta with Spring Onions

Roast two large eggplants until very soft (400 for 30-60 min). Alternatively microwave on high for 5 minutes, turn over and microwave for another 5 until very soft.

Meanwhile, saute 1/2 t black mustard seeds in some oil until they sputter. Add chopped up spring onions (one bunch) and 2 cloves crushed garlic. Cook for 5 minutes, then add 1/2 t chili powder, 1 tsp cumin, 1 tsp coriander, 1/4 t tumeric, and 1 t salt. Add 1 14 oz can of chopped tomatoes. Simmer 5 minutes. Scoop out the flesh of the eggplants, mash, and throw into the dish along with freshly chopped cilantro. Simmer until thick. Add garam masala.