Heat the olive oil in a wide pan over medium heat. Add the sliced onion and smashed garlic. Reduce the heat to medium-low and cook for 3–4 minutes until softened.
Stir in the chopped pimento pepper, habanero pepper, grated ginger, Caribbean green seasoning, and black pepper. Cook on medium-low for another 3 minutes.
Add the sliced potatoes to the pan and stir well to combine with the seasonings.
After 5 minutes, add the cubed eggplant to the pan. Stir well; the eggplant will wilt, so don't worry about the pan being full.
Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.
Add the chopped tomato to the pan. Cook for an additional 3 minutes, then taste and adjust the salt if necessary.
Once the potatoes are tender and the eggplant has broken down to create a thick sauce, remove from heat.
Serve hot with Sada Roti or steamed white rice.
