Wash and dry all produce. Preheat oven to 450 degrees. Trim and halve eggplant lengthwise, then slice each half into 1-inch wedges. Core, seed, and dice bell pepper into 1/2-inch cubes. Halve, peel, and finely dice shallot. Peel and mince ginger. Mince garlic. Finely chop cilantro.

Toss eggplant on a baking sheet with a large drizzle of olive oil, 1/2 tsp tandoori spice, and a large pinch of salt and pepper. Roast 10-12 minutes, turn, then finish roasting until soft and golden brown, another 10-12 minutes.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add peppers and shallots, and toss until softened, 3-4 minutes. Add ginger, garlic, and 1/2 tsp tandoori spice. Toss until fragrant, about 1 minute.

Add rice and toss to coat. Add 13/4 cups water and stock concentrate, and bring to a boil. Reduce to a low simmer, and cover until tender, about 15 minutes.

In a small bowl, combine yogurt, half of the cilantro, and remaining 1/2 tsp Tandoori spice. Season with salt and pepper, and thin to a drizzling consistency with 1 TBSP or so of water.

Serve roasted eggplant on a bed of rice. Drizzle with yogurt sauce, and finish with a sprinkle of cilantro and pepitas.