Prepare the shrimp paste by roasting it before use. This is best done by spreading it in a thick layer onto the surface of a banana leaf. The banana leaf can then be folded into a package, secured with a toothpick, and roasted over a grill or in the oven. The shrimp paste will be done when the banana leaf is black and charred (approximately 10 minutes in a 350 degree oven). Foil can be used if banana leaves are not available.
Slice the Thai peppers, shallots, and garlic into smaller pieces. Combine them in a mortar and pestle and pound until they are broken down. Add the roasted shrimp paste and continue to pound until a smooth paste is formed.
Next add the palm sugar, lime juice, fish sauce, and hot water, one at a time while you continue to pound and mix together with the shrimp paste in the mortar and pestle. Finally, add a handful of pea eggplants and bruise with the mortar and pestle until they release their juices, but are not totally broken down.
Taste the shrimp paste dip and adjust the seasonings to suit your personal tastes. Serve this dip with fresh and boiled vegetables, omelet with cha om squares, Thai mackerel, and jasmine rice.