Meanwhile, make the green curry: in a saute pan, sweat the onion in the remaining olive oil over very gentle heat. When, after about 10 minutes, it starts to soften and become translucent ...
Add curry paste and cook for a minute, then add the coconut cream and stir to combine. Add the stock and bring up to a boil. Add eggplant and tofu pieces to pan and cook uncovered, occasionally ...