Ingredients
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1 tbsp olive oil
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1 medium eggplant, cut into 1-inch cubes (about 1 lb)
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1 (14 oz) block extra-firm tofu
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1 tbsp Thai red curry paste
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1 (13.6 oz can light coconut milk
Steps
1
Preheat a large Dutch oven or pot over medium-high heat. Add a splash of olive oil, and the cubed eggplant. Cook stirring occasionally for 2 min., or until eggplant is lightly browned.
2
Add the tofu and red curry paste. Continue cooking for 2 min., stirring occasionally.
3
Add the coconut milk, and bring liquid to a boil. Reduce heat to medium and simmer for 3 min. Remove from heat and divide among 4 bowls.
Tips
Garnish with fresh basil.
