Thinly slice the roast duck. Cut the eggplant into 1/2” cubes, and the pineapple into 1’’ pieces. Slice the chili pepper and tear the lime leaves into pieces. Set aside 2 T. thick coconut milk, heat the remaining in a pot, and stir fry for about 4 minutes. When the oil starts to separate out, add the red curry paste and stir for 2 minutes to bring about its aroma. Then add the thin coconut milk, eggplant, pineapple, cherry tomatoes, lime leaves and peppercorns. Turn to lower heat and boil for about 3 minutes. Then add the roast duck, grapes, half of the basil leaves, half of the chili pepper, fish sauce, soy sauce and palm sugar, and cook for 3 more minutes. Turn off the heat and take the cooked dish out of the pan. Garnish the dish on the top with the remaining thick coconut milk, basil and red chili pepper.