Preheat oven to 375 degrees F (190 degrees C).

Roast eggplant and garlic in the oven until soft.

Add tomatoes to the oven during the last 10 minutes of roasting.

Remove the roasted vegetables from the oven and let cool slightly.

Peel the eggplant, garlic, and tomatoes.

Mash the peeled vegetables together.

Heat olive oil in a pan.

Add cubed onion to the pan and sauté until softened.

Add cinnamon, turmeric, and chili powder to the pan.

Stir in tomato paste and cook for a minute.

Add the mashed roasted vegetables to the pan.

Cook the mixture down, stirring occasionally.

Add a drop of liquid smoke for flavor.

Move the eggplant mixture to one side of the pan.

Crack the eggs into the empty side of the pan and cook halfway, scrambling slightly.

Stir the partially cooked eggs into the eggplant mixture.

Serve the Mirza Ghasemi with heated flatbread.