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.