Eggplant Curry - Edible Santa Barbara and Wine Country

½ cup jasmine rice, organic
1 cup water
Salt
Olive oil
2 small eggplants, or 1 medium eggplant, sliced in 1⁄4- to 1⁄2-inch rounds or half rounds
2 teaspoons curry powder
Red pepper flakes, to taste
Black pepper, to taste
2 cloves garlic, minced
1 zucchini, halved lengthwise and sliced in half rounds
1 tomato, diced
1 cup light coconut milk
1 small handful cilantro, or basil leaves, sliced
Half a lime
Sweet chili sauce, or chopped peanuts, optional

Add the rice, water and a generous pinch of salt to a small saucepan and bring to boil. Immediately lower heat to barely a simmer and cover. Cook for 12–14 minutes.
Add enough olive oil to coat the bottom of a large sauté pan and cook the eggplant slices for a couple minutes over medium-high heat, until they have a little color, while adding the curry powder, a pinch of red pepper flakes, salt and pepper. Then add the garlic, zucchini and tomato (you can add a touch more olive oil if the pan is dry). Add additional salt and pepper to taste. Cook for another few minutes, stirring to combine all the vegetables. Then add the coconut milk, stirring to release any bits stuck to the pan and reduce the heat slightly. Simmer for 12–14 minutes, until the vegetables are tender and the liquid has reduced slightly. Taste and adjust seasoning if needed. Stir in the chopped cilantro or basil, a squeeze of lime juice and serve over the rice. If you like, garnish with a drizzle of sweet chili sauce or some chopped peanuts.