1 large eggplant
2 tablespoons (30mL) extra-virgin olive oil
2 small yellow, diced
2 cloves garlic, minced
2 serrano chiles, minced (optional)
1 1/2-inch piece fresh ginger, finely chopped
1 3/4 teaspoon garam masala
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 zucchini, cut in 1/2-inch cubes
3 medium tomatoes, chopped
Fine sea or Himalayan salt to taste
1/2 cup chopped cilantro

Pierce the eggplant about 10 times with a sharp knife and put it on a baking sheet. Broil, turning about every 7 minutes, until skin is blistered. Put the eggplant in a bowl. Cover the bowl with plastic wrap and let steam for about 5 minutes to loosen the skin of the eggplant. Remove the lid and let cool.

Heat the oil over medium-high head in a small saucepan or deep skillet. Add the onion and cook until starting to soften, about 5 minutes. Add the garlic, chiles (if using), and the ginger. Cook until fragrant, about 2 minutes. Stir in the garam masala, cumin, turmeric, and cinnamon. Add the zucchini and continue to cook until it begins to soften, about 6 minutes.

Stir in the tomatoes and add a few dashes of salt, and reduce to medium-low heat. Peel the skin from the eggplant (it will easily come loose), then coarsely chop the eggplant and add it to the pot.

Let simmer, stirring infrequently, for 20 minutes. Season with additional salt (and spices, if desired), to taste. Stir in cilantro before serving.