Poke the eggplant a few times with a knife (this prevents it bursting), brush with some vegetable oil and roast in a hot oven about 10 minutes, or until cooked. Peel and chop the pulp.
Grind the spice mix in a mortar and pestle or spice grinder.
Saute the onions in oil with the spice mix and the bay leaves until golden brown. Add the ginger, chilli and tomatoes. Cook on moderate heat until all the ingredients are soft, then add the eggplant and cook on low heat about half an hour. Add salt to taste then mix through the peas. Serve garnished with coriander.