Gently toast the peanuts and the shredded coconut on hot oil on medium heat.Add the oil and the curry and stir for 1 minute and add the tomato sauce, followed by a layer of eggplant and let it cook on low heat.
Place the eggplant slices on top of the mix. Stir a bit and add 1 cup of water. Close with a lid. Bring the heat to the minimum and leave it closed for 30 minutes.Then add the coconut milk.Almost ready!