Prepare the eggplant and tomatoes by cutting them into quarters, peel the garlic, and dice the onion. prep

Toss the eggplant and tomatoes with 1 tablespoon of olive oil and ½ teaspoon of salt. Spread them out on a lined baking sheet. Roast for 35 minutes. bake

In a dry skillet or sauté pan, toast the garam masala, cumin, and black pepper over medium-low heat until fragrant, about 3 minutes. mix

Add the butter, remaining olive oil, diced onion, the remaining salt, and red curry paste to the pan. Cook for 5-7 minutes over medium heat until the onions soften. mix

Mince the garlic and grate the ginger. Add them to the onions in the pan and cook for another 3-4 minutes. prep

With 3-5 minutes left on the vegetables in the oven, switch the oven to broil to add color to the roasted vegetables. prep

If the vegetables are still roasting, reduce the heat to low on the skillet. Stir occasionally to prevent burning. finish

Add the roasted tomatoes, eggplant, and fresh parsley to the skillet. Peel off the blistered skin of the eggplant. Stir and mash the vegetables into the onion mixture. mix