Trim the ends off the eggplant. Cut into 2-inch strips, about 1/2 inch wide.

Place eggplant strips into a large bowl and toss with sea salt.

Cover bowl and set aside for 10 minutes, while you prepare the vegetables.

Preheat over 400℉. Pat eggplant strips with a paper towel and set aside.

Spray with oil and transfer a single layer on a prepared baking sheet. Bake for about 30 minutes, turning halfway. Remove from the oven and set aside.

If you prefer to fry eggplant strips then you can heat oil in a skillet on medium-high heat.

Add eggplant strips in batches and cook on each side until brown, about 3 minutes.

Transfer to a plate lined with a paper towel to remove excess oil.

Place coconut milk in a large saucepan, bring to boil. Reduce heat to simmer until coconut milk begins to transform into a thick and creamy custard, about 10 minutes. Stirring occasionally.

Add onion, bell pepper, garlic, spring onion, tomato, whole Scotch bonnet pepper, parsley, thyme, allspice, and eggplant strips.

Cover and cook for flavors to meld, about 15-20 minutes stirring occasionally. Season with salt to taste.

Serve immediately!