Dice Eggplant into ¾” chunks.  Steam lightly, drain and put aside.  Lightlly sauté or blanche meat or tofu, put aside.  In a pot bring Thai Green Curry sauce to boil, add eggplant and meat or tofu and simmer (about 5 minutes)

Optional garnish: Before serving garnish with thinly sliced fresh Kafir Lime or Thai Sweet Basil Leaves.

Serve in a bowl with a dish of rice beside.  Thai Curry is very rich so add a spoonful at a time on top of your rice and enjoy!

Serves 2 to 3 people