I use palm sugar for this because I enjoy the little bit of bitterness from the molasses, and I use zucchini instead of eggplant because I'm violently allergic to raw eggplant and can't handle it or breath the fragrance, although I do enjoy it when someone else handles it raw. Depending on the brand of curry paste you use, you may need to double the amount. The most common brand in the US, Taste of Thai, is pathetic. Don't blame the recipe for that.
