Panang Eggplant Curry

Ingredients

• 1 medium eggplant, peeled and cubed
• 1 Tbsp peanut oil (or canola, grapeseed, or vegetable oil)
• 1/2 onion, minced
• 1 red bell pepper, diced
• 12 brown button mushrooms, sliced
• 5 cloves garlic, minced
• 1” ginger, peeled and grated
• 1 Tbsp tomato paste
• 1 Tbsp peanut butter
• 2 Tbsp Piquant Post Thai Curry
• 1 tsp Piquant Post Turmeric Gold or turmeric powder (optional)
• 1 cup vegetable stock, divided
• 1 (15 oz) can coconut milk
• 2 Tbsp soy sauce
• 2 tsp brown sugar
• Juice of 1 lime
• Salt and pepper to taste
• Garnish: cilantro, 2-3 birdseye chilis, seeded and sliced (optional - birdseye chilis are traditional in Thai cuisine, but very spicy)
• To serve: Cooked Jasmine rice