Preheat the oven to 400°F (200°C). Toss the diced eggplant with a little olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 15 minutes or until tender.

In a skillet over medium heat, add the ground chicken, garlic, and ginger. Cook until the chicken is browned and cooked through, about 5-7 minutes.

Add the roasted eggplant and bell pepper to the skillet. Stir to combine.

In a small bowl, mix together the soy sauce, sriracha, sesame oil, and rice vinegar. Pour the sauce over the chicken and vegetables, stirring to coat evenly.

Cook for an additional 3-5 minutes until everything is heated through.

To serve, spoon the chicken and vegetable mixture into the lettuce leaves. Garnish with sesame seeds.