While the eggplant is roasting and the onions are browning, finely slice the remaining garlic and the chillies. Add these to the onions and cook for a few minutes. Add the spice mix, turmeric, paprika and cinnamon and cook, stirring for a further couple of minutes. When the onion mix starts to stick to the pan add a good slug of your fresh tomato sauce and stir well, scraping the bottom of the pan to release any brown bits. Add the eggplant to the spicy sauce and stir well to combine. Cook at a gentle simmer for 15 minutes or so. Remove from heat and let cool slightly before serving.