2 medium eggplant
1 tablespoon vegetable oil
1 tablespoon ground hot red peppers
1 cup coconut milk
1 medium onion sliced thin
Wash the eggplant and cut in 1 1/2 inch cubes or 1 inch strips 2 inches wide. Heat the oil and fry the onion 1 minute. Add red pepper and fry another minute. Add coconut milk and eggplant and bring to a boil and simmer 25 minutes, until coconut milk is absorbed.