Loosely based on Mark Bittman's recipe in How to Cook Everything Vegetarian

Ingredients

2+ TBSP canola or peanut oil

2 TBSP minced garlic

2 TBSP minced ginger

2+ TBSP green (or other) curry paste (Thai Kitchen brand is good) - to taste

2 medium eggplant, cut into small cubes (skin removed if been sitting around for a bit!)

2 medium gold potatoes, cut into small cubes

1+ TBSP packed brown sugar - to taste

1 can of coconut milk

Chicken or Veggie Broth (however much you like to get the curry as soupy as you like it)

Cilantro and roasted crushed peanuts for garnish if desired

Hot, cooked, rice

Directions

Fry the garlic and ginger in hot oil for a couple of minutes. Add the curry paste and fry for another minute or so. Then add the eggplant and potatoes, turn the heat down a bit, and fry until they start to soften (about 15 minutes). Then add the brown sugar, coconut milk, and broth and let simmer until eggplant and potato soften (keep checking potatoes, but usually takes 20 minutes). Serve over rice and garnish with cilantro and peanuts, if desired.