Fridge-cleaning Thai Curry

Ingredients:
(Stuff I found in the fridge and pantry)
Thai curry paste - 1 tiny can
Eggplant, cut into bite-size pieces - 1
Can of Campbell's cream of mushroom soup - 1
Oil - 1-2 tbsp
Can of kidney beans (drained and washed) - 1

Cooking time: about 20 min total
Servings: 3-4

Method:
Heat the oil in a wok. Add the eggplant and fry on a medium flame, making sure that the pieces do not stick to the wok. If this happens, mix in a few tsp of water. Fry until the eggplant is almost cooked (you can smell this). Add the Thai curry and mix well (add some more water if required). Fry until you can smell the cooked curry. To this, add the kidney beans and stir. After a few minutes, mix in the cream of mushroom soup and add enough water to make it a thick curry. Cook 5-10 minutes on medium to low flame. Serve with rice.

Author: Shrinkingsodacan