Preheat the oven to 375°F.
Arrange the eggplant in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, until tender.
Toss the zucchini and bell pepper with 1 tablespoon oil and a pinch of salt and pepper on a second baking sheet and roast for 10-12 minutes, until browned.
For the curry, heat the oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes. Remove the lime leaves. Adjust the seasoning.
Place the rice, salt and 2 cups of water in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender.
Add all chile sauce ingredients to a blender and purée until smooth.
To serve, divide the rice between bowls. Top with roasted vegetables, cherry tomatoes and curry sauce and garnish with scallions and cilantro. Serve with chile sauce and lime wedges on the side.