Sunday Suppers

Dinner at Mom's last night. I made an eggplant red curry, based somewhat on a recipe I found on the Vegetarian Times website.

You need:
1 can of coconut milk (I used light)
red curry paste (check the label for fish ingredients)
soy sauce
vinegar (rice is best, but I used apple cider)
brown sugar
1 eggplant, cut into large cubes
1/2 large onion, cut into crescents
1 medium red pepper, cut into strips
about 1/2 lb green peas
1 zucchini, cut lengthwise in half and then sliced
cumin, coriander, salt, cayenne (optional, if needed)

Bring half a can of coconut milk to a simmer over medium heat. Add a good scoop of red curry paste (2-3 T.) Whisk it together. Add the eggplant, onion, and pepper. Put in a 1-2 teaspoons each of soy sauce and vinegar. Add 2 T. of brown sugar. Add the remaining coconut milk and half a can of water. Stir well, bring to a boil, then reduce heat to a simmer while you make the rest of dinner. (Quinoa and oven-baked sweet potato fries for us.)

After about 20 minutes, add the zucchini and peas. Taste the curry sauce and adjust the seasoning if needs be. Turn the heat up a bit if necessary to keep it at a simmer, and cover. It should be done after five minutes or so, whenever the zucchini has started to get soft.