A perfect way to utlilize your end of Summer bounty… Feel free to toss in extra herbs, chilies, or a bell pepper or substitute summer squash for the eggplant. Utilize whatever basil you have on hand- Thai, sweet Italian, or lemon basil. Each have their own character and will yield delicious results.

ingredients

14 Oz (1 3/4 cup) Tomato, fresh or canned, diced
13.5 oz (1 can) Coconut Milk
.75 Oz (3 tablespoons) Fresh Ginger, peeled and minced
8 grams (about 1 or 2) Lemongrass tender stalks, very thinly sliced or .25 oz Lemon Balm leaves, chopped
3 oz (3/4 cup) Raw Cashews
1 Teaspoon Sugar
1-2 Teaspoons Crushed Red Pepper Flakes, to taste
1 - 2 Teaspoons Table Salt, approximate, to taste
1 oz (2 Tablespoons) Lime Juice, approximate, to taste
1/4 Cup Vegetable or Nut oil, for stir-frying
1 Pound Eggplant (about 3 Japanese or 1 regular) sliced 1" thick
Salt for sprinkling
12 oz Cooked Pasta of choice or 3 Cups Cooked Rice

deviations & tips

Fresh chilis (2-6) may be subbed for the crushed red pepper flakes.
Serve with rice or rice noodles for a gluten-free dish.
Top with fresh herbs before serving.
Try with summer squash instead of eggplant.

the method

To a food processor or blender, add tomatoes, coconut milk, ginger, cashews, lemongrass (if using) and sugar. Process until completely smooth. Add to a meduim to large sauce pan and stir in the chili flakes. Simmer gently over medium-low heat for about 5- 10 minutes or until it slightly thickens. Remove from heat. Blend in fresh herbs. Season with salt and lime juice to taste. Set aside.

In a 10"-12" non-stick wok or fry pan, heat oil on high heat until the oil is literally smoking. Toss in eggplant and stir fry for a few minutes or until the pieces are charred. Season with salt to taste. Eggplant should taste perfectly seasoned on its own. Transfer to a plate lined with a double layer of paper towels.