Jungle Curry with Pork and Thai Eggplant
1 lb Thai apple eggplants (see cooks’ note, below)2 tablespoons to 1/4 cup vegetable oil1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger3 oz Chinese long beans or…