In a large, heavy-bottomed skillet, heat 1 tbsp. olive oil over medium-high heat. Add eggplant and cook, stirring occasionally until browned. Transfer to bowl.
Add 1 tbsp. olive oil and mushrooms into skillet, stirring occasionally until tender. Transfer to bowl with eggplant.
Add remaining oil, onion, garlic, and chile(s) to skillet and cook until onion begins to soften.
Add coconut milk, curry paste, broth. snow peas, bell pepper, browned eggplant, and mushrooms.
Bring to simmer, reduce heat and cook until vegetables are tender. Serve with rice noodles or rice. *For thicker consistency, combine 1 tbsp. cornstarch with vegetable broth in a separate bowl and whisk until it's smooth. Add to ingredients.