Place eggplant in colander, sprinkle w/ salt and let stand for at least 1 hour or up to three. Rinse the eggplant well under running water to remove the salt and spread it in an even layer on a triple thickness of paper towels. Press firmly on the eggplant with your hands until the eggplant is dry and feels firm and compressed.

Heat oven to 500 degrees. Toss the eggplant, squash and one tablespoon of the olive oil together in a large bowl. Spread on a baking sheet large enough to accommodate all of the veggies in a single layer (otherwise they get steamed as opposed to roasted). Sprinkle with salt to taste and roast, stirring every 10 minutes, until well browned and tender, 30 – 40 minutes. Set the eggplant and zucchini aside.

Heat two tablespoon of the coconut oil over medium-low heat in a large, heavy-bottomed pot until it shimmers, add the curry and chili paste, turmeric, garlic, ginger and chili pepper and cook, breaking up the paste, then stirring frequently, until it smells very fragrant, about 4 minutes.

Add the sliced diced onion, cooking an additional 10 minutes on low heat. Add the soy sauce, coconut aminos and brown sugar. Cook for about 2 minutes, until sugar is fully dissolved.

Add the pepper and tomatoes and cook for 10 minutes. Add the roasted eggplant and zucchini. Simmer, uncovered for about 15 minutes. Add the coconut milk and simmer another 5 minutes. Add cilantro and lime. Season with salt and pepper to your taste. If you want it a little spicer, add up to a tablespoon of sambal oleek (but start with a teaspoon and taste).