On a pan over low heat add Olive Oil (1 1/2 tablespoon), Garlic (5 clove), Curry Powder (1 1/4 tablespoon), Red Bird's Eye Chili Pepper (2), Cumin Seeds (1/4 teaspoon), and Freshly Ground Black Pepper (1/8 teaspoon), and cook for 1-2 minutes.
Add in some Green Caribbean Seasoning (1 teaspoon) and mix.
Add in the Eggplant (3) and Yukon Gold Potato (4) and stir together. Add in the Water (1 cup) and season with Salt (3/4 teaspoon) then place the lid back on and bring to a boil. Bring back down to a simmer for around 25 minutes or until the potatoes are fully cooked.
Crush a few of the potatoes if you want the curry thicker, and sprinkle some Culantro Leaves (1 tablespoon). Serve with roti or by itself and enjoy!