Slice the eggplant into 1cm chunks, place on a roasting tray and then roast for 10 minutes.
In a wok, optionally pour in a splash of oil or oil spray. Pop in the onions and sweat them down for 5 minutes. Then add in the garlic and ginger for around 1 more minute.
Sprinkle in the spices until fragrant, stir well again. Make sure they are all combined like in the picture. This should only take 1-2 minutes.
Pour in the passata and coconut milk, then bring to a simmer. Pop in the cauliflower florets and simmer for 10 minutes, uncovered.
Finally, add the roasted aubergine to the pan, stir well and simmer for 10 minutes. Season to taste. Serve with Indian breads, steamed rice and condiments.