Cut the eggplant, toss in oil then roast in the oven for 30 minutes, flipping halfway.
Fry off the onions and then add in garlic and ginger. Pop in the whole spices – cardamom pods and cloves.
Sprinkle in the powdered spices, stir well. Then pour in the coconut milk and tomato passata. Stir well.
Add the roasted eggplant. Continue to simmer and stir occasionally for 10 minutes. Remove the cardamom pods and cloves before serving