1 medium onion, sliced into strips lengthwise
2 cloves garlic, minced
3 colorful sweet peppers, sliced into long strips
1-2 eggplants, chopped into 1 inch chunks
1/2 tsp salt
2 kaffir lime leaves
1 13 oz. can coconut milk
3 tablespoons tamari or soy sauce
2 slicing tomatoes, cut into large chunks
1/2 tsp red pepper or a sliced hot pepper (optional)
In a large skillet heat 2 tablespoons olive oil, add onions and garlic and sauté for 1-2 minutes. Add eggplants and 1/2 tsp salt and continue cooking for 3-4 minutes, stirring frequently until eggplants begin to soften. Then add bell and italian peppers and sauté everything for 4 more minutes until all vegetables are soft.
Pour coconut milk over the vegetables in the skillet, add kaffir lime leaves, tamari, and red pepper (optional for extra heat). Bring to a simmer and allow to cook for 5 more minutes to bring flavors together. Finally add fresh tomato chunks, stir into the dish and cook for 1-2 minutes. Delicious served over brown rice with your choice of protein (tofu and chicken work well).