EGGPLANT, ZUCCHINI AND THE RED CURRY PASTE ENJOY DAN:

                  THAI RED CURRY EGGPLANT by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (8 Oz) package rice noodles

2 tablespoons olive oil

2 Japanese eggplants cut into rounds

2 zucchini, cut into half moons

1-onion, diced

1 red bell pepper, seeded and sliced into matchsticks

2 tablespoons red curry paste

3 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 (19-Oz) can coconut milk

1 lemongrass stalk, cut into three pieces bruised

3 kaffer leaves, or zest from one lime

1 tablespoon brown sugar

1 tablespoon tamarind concentrate

2 Thai chilies

2 tablespoon soy sauce

1/4-cup Thai basil

2 scallions, sliced into rounds

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES)

1.   Toss the eggplant and zucchini with a splash of soy sauce and olive oil, and sprinkle with dash of salt.

2.   Place on a baking sheet and roast for 15- 20 minutes.

3.   Place rice noodles in a bowl and pour hot water over and let sit for 12 minutes, drain and set aside.

4.   In a wok heat the oil until sizzling.

5.   Add curry paste and stir-fry for 30 seconds.

6.   Add the onion, bell pepper, lemongrass, and stir fry for 4-5 minutes.

7.   Add garlic and ginger and stir-fry 1 minute.

8.   Add coconut milk, kaffer leaves, brown sugar, tamarind, Thai chilies and soy sauce and stir fry for 2-3 minutes.

9.   Add eggplant and zucchini.

10.                Lower heat and simmer until everything is well blended, 3-4 minutes.

11.                Add the drained noodles, scallions, and basil and toss until coated.

ENJOY DAN:                         BON-APPETITE!!