Chop eggplants, onion, peppers, carrots.
Heat pot with oil. Put in ground pork, let cook a little bit. Throw in rest of the veggies. Let cook until onions are transparent.
Add in water until veggies are semi-covered. Put cover on pot and let simmer. After 10 minutes or when veggies and meat are thoroughly cooked, remove pot from heat and add in curry roux. Let dissolve and stir, if needed.
Ladle curry over bowl of rice.