Eggplant Curry

Eggplant Curry is so quick and easy to throw together that it can become a weeknight standby. The eggplant takes only about 9 or 10 minutes to cook, and it acts as a sponge for the tasty sauce of red curry paste, garlic, ginger, coconut milk, fish sauce and brown sugar. You can also make the dish fully vegetarian by substituting soy sauce for the fish sauce, but we love the earthiness that the fish sauce adds. The Thai basil goes in towards the end, but lends a great deep flavor to the rest of the dish.

Ingredients

• 1 1/2 pounds Asian eggplants, cut into large bite-sized pieces
• 2 red or orange bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons fish sauce, or substitute soy sauce
• 1 teaspoon minced or grated ginger
• 3 tablespoons Thai red curry paste
• 1 14-ounce can coconut milk
• 3 tablespoons vegetable oil
• 1 tablespoon light brown sugar
• 1/4 cup Thai basil leaves
• Salt and pepper to taste

Instructions

1. Heat the oil in a large deep sauté pan or a Dutch oven over medium high heat. Add the eggplants and bell pepper and sauté until the eggplant has begun to soften all around, about 2 to 3 minutes. Add the garlic, ginger, and curry paste and cook until aromatic, another 1 minute.
2. Pour in the coconut milk and bring the liquid to a simmer. Stir in the fish sauce and brown sugar. Cook for another 4 to 5 minutes, until the eggplant is very tender.
3. Stir in the Thai basil leaves and cook for another minute. Season to taste with salt and pepper. Transfer to a deep serving dish. Serve with ample amounts of rice.