Thai Red Curry Eggplant and Mustard Greens

Ingredients

• 2 Tbs. Thai red curry paste
• 1 Tbs. sugar
• 1 clove garlic
• minced (1 tsp.)
• 1 Tbs. vegetable oil
• 1 small eggplant (8 oz.) cut into 1-inch-thick chunks
• or 2 cups round Thai eggplants
• halved
• 1 small onion
• quartered and sliced (1 cup)
• 1 lb. mustard greens
• trimmed and cut into 1-inch pieces
• 1/4 cup light coconut milk
• Lime wedges
• for garnish

Instructions

1. Whisk together curry paste, sugar, garlic, and 2 Tbs.
2. water in small bowl.
3. Set aside.
4. Heat oil in wok or large skillet over medium-high heat.
5. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned.
6. Stir in curry mixture, and cook 30 seconds, or until vegetables are coated.
7. Add mustard greens, and cook 1 to 2 minutes, or until leaves are wilted.
8. Stir in coconut milk and 1 1/2 cups water, and season with salt, if desired.
9. Cover, and bring to a simmer.
10. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender.
11. Serve with lime wedges.