Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions for a few minutes until they become tender and start to lightly brown along the edges.
Stir in the spices, salt and tomato paste to mix well.
Add in tomatoes and stir-fry for 4-5 minutes till they begin to soften and break down.
Add in the eggplants and carefully give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes until the eggplants are completely cooked through. If the eggplants and spices start to stick to the pan, then add in a splash of water and give a quick mix to prevent it from burning.
Garnish with fresh cilantro and serve warm.