Roast Italian eggplant – Cut into four pieces and oil the outer skin. Arrange then in an oven safe tray with skin facing upwards. Broil at 500 F or high until outer skin is charred. For smoky flavors grilling is prefered to be more authentic. Roast bell pepper – Oil the outer skin and put it on oven safe tray. Broil at 500oF or high until outer skin is charred. Keep turning for even charring. Heat oil in a pan/kadai/wok. Add asafetida (hing) and cumin seeds. Wait till they start splattering. Add green chilies, ginger and onions. Let the onions cook until they are slightly translucent. Add tomatoes and continue to cook. Then add roasted eggplant and red bell pepper. Lastly, add all the remaining spices. Keep cooking and mixing. While mixing keep mashing it also. When fully cooked, dish should have uniform consistency with no liquid pooling. Transfer it into a serving bowl and sprinkle with chopped cilantro.