2 Japanese eggplants, sliced in thin rounds
1 tablespoon roasted peanut oil
2 red bell peppers, minced
1 green bell pepper, minced
1 bunch green onions, sliced
1" cube fresh ginger, minced
3 large cloves garlic, minced
2 cups mushrooms, sliced
2 cups water
2 tablespoons vegan chicken boullion powder
1 (14 ounce) can lite coconut milk
1 to 2 teaspoons red Thai curry paste
1 small bunch fresh Thai basil, minced
2 cups cooked rice
salt and pepper, to taste
1. Spread eggplant on paper plates and salt. Leave eggplant to drain while you work on the rest of the preparation.
2. Heat the peanut oil on medium until hot. Add the veggies to the oil and saute until the mushrooms release their liquid.
3. Add the water and chicken bouillon to the veggies. Return to a boil. Add the coconut milk and curry paste.
4. Rinse the eggplants and dry on paper towels. Chop into bite sized chunks. Add to the pot and return to a simmer.
5. Simmer on low for about 20 to 30 minutes until the sauce thickens and the eggplant is tender. Add the basil and cooked rice to the stew and heat through. Season, to taste. Enjoy!
Source of recipe: I had a lot of veggies in the fridge from our food co-op and a new basket coming in the morning, so I needed to clear out some space. We had received an asain pack so I thought I'd try a Thai-like curry/stew. My husband's grandfather used to make a leftover casserole type dish called Somgolium (pronouned some-go-lee-yum). I named this after his fridge cleaning casserole.