Place the oil in a wide-bottomed, lidded pan over medium heat.
Once hot, add the cumin seeds and stir for 30 seconds until they sizzle and become fragrant.
Add the finely chopped onions and cook for about 10 minutes, stirring occasionally, until soft and translucent but not browned.
Stir in the crushed garlic and cook for another 2 minutes until aromatic.
Add the chopped tomatoes and tomato paste.
Stir well, cover the pan, and let it cook for 5 minutes to allow the tomatoes to soften and break down.
Uncover and stir in the salt, ground red chile, turmeric, and sugar to create the masala base.
Add the eggplant cubes to the pan, stirring gently to coat each piece thoroughly with the masala.
Replace the lid and cook for 10-15 minutes, stirring occasionally. The eggplant should be tender and soft. If it seems watery or isn't soft enough, cook for a few more minutes with the lid slightly ajar.
Once the eggplant is cooked through, stir in the peas and cook for 2 more minutes until they are bright green and heated through.
Remove from the heat and serve immediately with hot chapatis or fluffy basmati rice.
Don't overcrowd the pan. If your pan isn't wide enough, cook the eggplant in batches to ensure it sautés rather than steams, which develops a much richer flavor.
