Since the potatoes are going to take the longest to cook, start by boiling them for about 6-7 minutes and then rinsing them in a cold water bath.
Season the potatoes with olive oil, garlic, rosemary, salt and pepper, and roast in the oven for about 40-50 minutes.
When the potatoes are done, squash them with a fork and put them back in the oven for another 20 minutes to get and extra crispy potato!
While the potatoes are in the oven, start chopping up all your ingredients for the salsa (you can choose how rough or fine to chop) and mix them all together. Set aside.
Now boil the peas for about 10 minutes, then mash with a fork and season with salt and pepper.
For the schnitzel, mix the flour, mustard, and vegetable oil together, and mix all the breadcrumb ingredients together as well.
Cut the eggplant lengthwise into ½ inch slices and dip in the flour mix and into the breadcrumb mix until fully covered.
Fry in a pan with hot oil for 3 minutes on each side.
Top with salsa and fresh lime juice and enjoy!