I started making your Thai minced pork with eggplant a few months ago, when eggplant was special at the store. Well, it's become a family favourite it's so good. However, I tried a shortcut, feeling lazy the first time I tried it - I salted the cubed eggplant and let it sit, turning it occasionally in the bowl, for around 45 minutes, I think, until it went brown and reduced in size with the water left in the bowl. This actually worked a treat. I prepared the eggplant first, started frying off the pork and inbetween, watched a little tv with a glass of wine!