1 lb. eggplant, preferably small Japanese or Thai, cut into quarters (or bit-sized pieces if your eggplant is large)
1 tbsp coconut oil
2 boneless steaks, cut into strips
1 jar Clean Plate Pantry Thai Green Curry sauce
1 red bell pepper, cut into strips
Steamed rice for serving
Place eggplant in a large colander and salt generously. Let sit for at least 10 mins. Rinse eggplant very well and dry. In a large skillet heat the coconut oil over medium-high heat. When oil shimmers, add beef and stir-fry until almost cooked through. Remove beef from the pan and set aside. Turn down the heat to medium and add 1 jar Clean Plate Pantry Thai Green Curry sauce to the skillet and bring to a simmer. Add eggplant, cover, and cook 7-8 mins, stirring occasionally. Add pepper and beef, and simmer for 3 more mins, covered. Serve with steamed rice.