Eggplant-Curry stirfry

cook 1 cup uncooked rice

in a wok or frying pan, sautee in fat or oil for about 15-20 minutes (until eggplant is soft):
1 onion, sliced thin
2 large peppers, sliced
1/2 eggplant, chopped into 1" cubes
then set aside

In the same pan, sautee
4 chicken breasts (chopped into 1-1.5" cubes)
6 large cloves garlic, crushed
1 tbsp ginger (fresh is better)
3-4 tbsp curry powder
then set aside

combine 2 cups of coconut milk, 1 c water, and 1 tbsp flour in the pan and cook until it makes a sauce of the desired thickness.

Source:
Me