Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
Skim off the oil, and discard it.
Add the chicken and other ingredients except the eggplant.
Bring to a boil and cook until the chicken begins to change colour.
Adjust the flavors to suit yourself.
When it is at a boil again add the eggplant and continue till thechicken is cooked through.