1. Place rice noodles in a bowl of warm water to soak for 30 minutes. Drain and set aside.
2. Open the can of coconut milk and spoon the thick part at the top into a pan. Place pan over medium to high heat, add the curry paste and sauté until fragrant (1-2 minutes). Add the beef and saute to brown.
3. Add the remaining coconut milk, fish sauce, and sugar. Bring mixture to a boil. Add the pepper, onion and eggplant. Reduce heat and simmer for 5 minutes.
4. Serve over the rice noodles with plenty of sauce. Garnish with basil. (To chiffonade basil, roll up several leaves together and thinly slice.)