Preheat oven to 450F.
Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
Drizzle olive oil over eggplant mixture, toss to coat.
Season with salt.
Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven.
Roast for 15 minutes or until vegetables are nicely browned.
Remove eggplant mixture from the oven and cool for 5 minutes.
Transfer mixture to a food processor and pulse until chunky.