From our friends Sara and Dave Mitchell. (I’ve modified the recipe to make it quicker to prepare -Rachel)
1 large eggplant
1/2 small red onion, sliced
1 1/2 cups coconut milk
1/2 tsp. salt
2-3 Tbsp. vinegar
1/2 tsp Curry Powder*
1/4 tsp. Turmeric
1/2 cinnamon stick
1-2 Tbsp. sugar
Canola oil for frying
Slice the eggplant into 1/2 inch strips – no need to salt or soak if using fresh Waterpenny eggplant!
Heat 1/2" oil in a large Wok or skillet, and fry eggplant until soft and browning. Remove from pan.
In the same pan, heat the onion, vinegar, coconut milk, curry powder and turmeric to boiling, and boil for 10 minutes.
Add eggplant, cinnamon, and sugar, and heat thoroughly.
Serve over rice.
*Sri Lankan curry powder has 2 pts. coriander, 1/2 pt. Cumin, and 1/4 pt. black pepper.