Wrap the eggplant tightly in heavy duty foil and place directly in the embers of a campfire. Cook the eggplant, turning often with long tongs until it’s very soft and tender. This may take anywhere from 15-30 minutes, depending on how hot your fire is. Remove from the fire and set aside to cool.
When the eggplant is cool enough to handle, peel and mash it, placing the soft flesh in a bowl.
Heat the oil in a large cast iron skillet set on a grate over a campfire. Alternatively, you can use any large skillet on a camp stove. Add the onion and cook over medium-high heat, stirring occasionally until golden brown, about 5 to 7 minutes. Add the garlic, ginger, cumin, coriander, cayenne, and salt, and stir for about a minute.
Add the tomato and cook until the liquid evaporates, about 5 minutes. Stir in the eggplant and the peas. Cook for about 10 minutes, stirring often.
Taste and add additional salt and spices as needed. Garnish with fresh chopped cilantro. Serve with hot flatbread.
