Preheat oven to 350 degrees Fahrenheit. Place eggplant, tomatoes, chilies, and onions on pan and coat with olive oil. Place in oven and roast for 20-30 minutes.
After everything is nice and roasted, place in a bowl and cover with plastic wrap and let steam for 20 minutes. Peel the skin off of all the veggies except the onions. After the skin is removed, dice the veggies to a medium dice.
Heat a saute pan to med high heat and add olive oil. Once the olive oil is hot, add the ginger, garlic, turmeric, coriander, cumin, graham masala. Let cook until the spices start to bloom. Add the roasted vegetables and any liquid in them. Then add salt and 1 tablespoon cilantro. Let cook for 10-15 minutes. Mash the veggies as you stir durring the cooking time to help veggies get mashed a bit. If you want your eggplant to be less chunky you can put in the blender after it is cooked. Just be careful because it will be hot.
After it is cooked add the remainder of the cilantro and lemon juice and stir.
Put a scoop of rice on a plate and place a big scoop of eggplant on top. Garnish with a couple pieces of cilantro leaves on top.
Wash the rice then let rice soak in water for 30 minutes. Once soaked drain and add to a pot.
Add the water, olive oil, salt,turmeric, and cilantro and bring to a boil.
Once boiling cover and bring heat down to a low simmer, Let cook for 20 minutes. Do not open the lid, peek, or stir durring this time.
After the 20 minutes remove from heat and fluff with fork.