Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil. Toss together eggplant, pepper, 2 tablespoons of oil and 1/4 teaspoon of salt on prepared baking sheet. Bake in preheated oven until eggplant is tender, about 20 minutes.Advertisement
Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high; reduce heat medium-low and simmer until sauce has reduced and thickened slightly, about 15 minutes.
Stir cooked eggplant into curry mixture. Serve over cooked rice with cilantro and lime wedges.