Hope's Eggplant Curry / Curry d'Aubergines d'Hope

Ingredients
2 large eggplants (or 3-4 small ones)
Oil
1 tsp ground cumin
1 medium onion, chopped
1 small jalapeño, seeded and minced
3 garlic cloves, minced
1 tbsp grated ginger
1/4 tsp cayenne pepper
1/4 tsp curry powder
3 medium tomatoes, chopped
1/4 tsp paprika
1/4 tsp turmeric
1 cup peas (fresh or frozen)
Cilantro, optional
Cream/yogurt/coconut milk, optional

Directions 
1) Preheat the oven to 400 degrees F.
2) Put the eggplants on a cookie sheet and pierce them all over with a knife.
3) Bake them until the skins are black and the eggplant is soft (about an hour).
 4) Let the eggplants cool a little, then slice them open, scoop out the insides, and mash them.
5) Cook the onion, tomato, and spices in a pot over medium heat until the onions are translucent.
6) Turn the heat down to low, add the eggplant mush and peas, and cook a bit more until the peas are cooked through.
7) Stir in the cilantro and cream/yogurt/coconut milk if you want them.