Heat a deep-sided frying pan or shallow casserole dish on a medium-high and add most of the olive oil. Once hot, add the aubergine and cook for 8-9 mins until well coloured. Reduce the heat, add the remaining oil then stir in the onion. Cook for 6-8 mins until soft before adding the garlic, ginger, curry powder and turmeric. Cook for a minute then add the cherry tomatoes, soy sauce, honey, coconut milk and peanut butter. Cook on a medium heat for 15-20 mins until thickened and reduced.
