Steam the eggplant slices for around 5 mins, until soft.
While they are steaming, make the curry paste by blitzing the ingredients in the first section together in a food processor, blender, or by using an immersion blender with a mini food processor attachment.
Add the tomatoes to a hot wok over a medium heat, and dry-fry for 3-4 mins, until they begin to soften.
Add the eggplant and turmeric, stir well, and continue to cook for another minute.
Stir in the curry paste, making sure that everything is well-coated. Stir-fry for three or four minutes, until the 'raw' smell has gone.
Mix in the coconut milk, turn down the heat, and allow to simmer for around 10 minutes, until the gravy has thickened.
Taste, and season with a smidge of sea salt if necessary.
Serve immediately. (Any leftovers can be kept in an airtight container in the 'fridge for up to 3 days.)
Add more chillis if you like a bit more heat.
If your ginger is very fresh, there's no need to peel it; however, if the skin is a bit thick, scrape it off with the edge of a teaspoon.
If you can't have soy, use coconut aminos. If you can't have gluten but soy is fine, use tamari.
Salt is not included in the nutritional breakdown because I have no way of knowing whether you'll use it, and if so, how much. However, if your sodium intake is something you're keeping an eye on, you can factor it in using something like Cron-O-Meter.