Seared Eggplant and Coconut Milk Curry

Ingredients

• 1 pound Japanese eggplant, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion diced
• 1-inch knob fresh ginger, grated
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• Fresh cracked black pepper, to taste
• 1 Thai chili, sliced (optional)
• Chopped cilantro, to garnish

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