Cut eggplant into quarters lengthwise after removing the stem. Halve the bell pepper, remove seeds, and cut into bite-sized pieces. Mince onion, ginger, and garlic.

Clean shrimp by removing the vein and pat dry. Scrub clamshells and drain excess water.

Heat salad oil in a pan over medium heat. Cook eggplant and bell pepper until browned and tender, then set aside.

In the same pan, heat olive oil with garlic and ginger over low heat until fragrant. Add onion and curry powder, cooking until well combined. Add diced tomatoes, water, salt, and pepper, then simmer covered for 5 minutes.