1 medium size eggplant
1 ripe big fresh tomato
1 sweet pepper (julienned) or hot pepper if you like
2 tablespoon pre mix curry paste
1/2 cup tarmarind juice
olive oil for cooking
salt to taste
In hot oil, cook curry paste with the tomato, sweet pepper and tarmarind juice. The curry paste I used already has all the spices in it like onion, garlic, ginger, and shrimp paste.
After 3 minutes, I add back the cooked eggplant. Coat well and after few minutes turn off the stove and serve warm with white rice.