Fried tofu simmered in coconut milk with green curry paste, tamarind and Thai basil.
This one's naturally gluten free as written. Just check the label on your green curry paste and fish sauce, some brands add wheat-based thickeners. If you've swapped to soy sauce, check that too, most standard soy sauce contains wheat, tamari is the gluten-free option.
If you want this properly vegetarian, swap the fish sauce for soy. It'll taste slightly different but works fine.
Aubergine needs proper time to soften, so it goes into the sauce early rather than at the end with the tofu. If you'd rather use something quicker-cooking like sugar snap peas or mangetout instead, add those in with the tofu at the end so they keep their crunch.