Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel and chop.
Heat the olive oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, garam masala powder, Spanish green olives and tomato in the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and green pepper and season with salt. Cover and cook 10 minutes over high heat.
Reduce heat to low, and continue cooking about 5 minutes.