In a wide pan over medium heat, heat about two tablespoons of oil.
Add eggplant and cook, turning as needed, until lightly browned. Eggplant absorbs plenty of oil, and you may need to add more oil a tablespoon at a time during the brief pan-frying. With a slotted spoon, remove from pan and drain on paper towels.
In the pan, add another 1 tablespoon oil if needed. Add onions and garlic and cook until softened.
Add pork belly and cook, stirring occasionally, until lightly browned.
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes
Add coconut cream and water and stir to combine. Bring to a simmer.
Add chili peppers.
Lower heat, cover, and cook for about 15 to 20 minutes or until pork is tender and sauce is reduced. Add more water in 1/2 cup increments if the liquid is drying out before pork is fully cooked.
Add eggplant and gently stir to combine. Continue to cook for about 3 to 5 minutes or until eggplants are tender and sauce begins to thicken and render fat.
Season with salt and pepper to taste. Serve hot.