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Heat the coconut oil in a large pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the garlic and ginger and cook for 30 seconds until fragrant.
Add the aubergine and cook for 1-2 minutes until it softens. Next, add the peppers and continue to cook, stirring frequently, for 5 minutes until the veggies soften.
Stir in the red curry paste and cook for 30 seconds, stirring continuously. Add the coconut milk and water. Stir well until coconut paste is dissolved, and bring to a simmer. Lower the heat, cover the pan with a lid and cook for 5-10 minutes until the sauce thickens and the vegetables have softened.
Serve the curry with white rice and a dash of lime juice on top (optional).