Thai Eggplant Curry

Thai Eggplant Curry : 1 lb thai apple eggplants (see cooks 'note, below), 2 tablespoons to 1/4 cup vegetable oil, 1/4 to 1/2 cup thai red curry paste, 1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick, 1/3 cup julienne strips peeled fresh or frozen grachai.