Heat the olive oil in a skillet over medium heat. Add the onion and red pepper and cook until onion is translucent and peppers have softened, about 5 to 7 minutes. Add in the eggplant and cook another 2-3 minutes until lightly browned.
While the onion mixture is cooking, make the sauce. Whisk together the coconut beverage, peanut butter, curry paste, lime juice, brown sugar, soy sauce, garlic, ginger and red pepper flakes until creamy and smooth.
Add the onion mixture to the slow cooker and add the sauce, broccoli florets and chickpeas.
Cover and cook on low for 6 hours until creamy and vegetables are cooked through. Serve over rice, garnish with cilantro and peanuts.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.