Bangan bharta (Indian Roasted Eggplant)

Roast the whole eggplant in fire directly until the skin is black and peeling off. The intention is not to cook the eggplant, but to get the skin burnt with a nice flavor. Once the skin is black, put the eggplant into the microwave for 4 to 5 minutes to soften the rest of the eggplant. Remove and allow to cool. Once cool, peel off the bulk of the skin and chop the eggplant into bits (usually it just falls apart on it's own) In a bit of oil, add the cumin seeds let the pop a little, then add the onions. Let them get just brown and then add the tomato and the rest of the spices. Add in the eggplant and cook until flavors have mixed through.