Lisa Romerein
MAKES: 4 servings

NOTES: Serve this mild-flavored eggplant dish over hot cooked rice.

How to Make It

Step 1

Pour olive oil into a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add onions and stir frequently until limp, about 5 minutes. Add tomatoes; stir occasionally until tomatoes are soft and have released their juices, about 10 minutes. Stir in fish sauce, turmeric, ginger, and salt.

Step 2

Meanwhile, rinse eggplant and cut into 1-inch chunks, discarding ends. Stir into tomato mixture along with tofu. Cover and cook until eggplant is tender when pierced, about 20 minutes longer. Sprinkle with cilantro and serve immediately (see notes).

Ratings & Reviews

YuliAlexi's Review

November 18, 2009
Easy and quick recipe for someone who is learning cooking.