Place the shallots, tomatoes, garlic, dried shrimp powder, crushed peanuts, fish sauce, palm sugar, turmeric, salt and chilli powder into a mixing bowl and stir until all the flavours have mixed through completely. Remove the eggplants from the water and stuff with the shallot/tomato curry. Place in a large wok or frypan and cover with any remaining curry.
3-4 shallots, 3 medium tomatoes, 2 cloves garlic, ½ tsp turmeric powder, 3 tsp fish sauce, ½ tsp salt, 1 ½ tsp chilli powder, 2 tsp roasted peanuts, 2 tsp palm sugar, 1 tbsp dried shrimp powder