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MIX first 4 ingredients in small bowl. Place pork in medium bowl. Add marinade; toss to coat well. Refrigerate 1 hour.
MEANWHILE, preheat broiler. Arrange eggplant on lightly oiled baking sheet. Broil 4- to 6-inches from heat about 15 minutes or until golden brown, turning slices once. Cool eggplant slightly, then coarsely chop.
PLACE pork and marinade, bell pepper, shallots and lemon grass in large skillet on medium-high heat. Stir fry 3 to 4 minutes or until pork is cooked through. Add eggplant, kaffir lime leaves, chiles, broth, lemon juice, chili sauce, fish sauce and sugar; stir fry until heated through. Serve on lettuce leaves.