Red Thai Curry with Eggplant
This delectable Thai curry is made with 'lite’ coconut milk, which has the same flavor but one-third the calories and fat as regular coconut milk.

12-oz. package extra-firm tofu
2 14-oz. cans lite coconut milk
2 tablespoons red Thai curry paste
1 large onion, chopped
1 medium eggplant, cut into 1-inch cubes
1 medium red bell pepper, cut into thin strips
2 tablespoons packed dark brown sugar
1 tablespoon rice vinegar
1 tablespoon tamari or soy sauce
1 tsp. salt
10 oz. package frozen peas

Pour 1/2 of 1 can of coconut milk in large saucepan and bring to a simmer over medium heat. Whisk in curry paste until well blended. Add onion, eggplant and bell pepper, stirring well with rubber spatula and scraping bottom of pan.

Add remaining 1 1/2 cans coconut milk, sugar, vinegar, tamari and salt, stirring with spatula to mix well. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes.

Add tofu to curry mixture, stirring with spatula to mix. Cook until heated through, about 5 to7 minutes. Add peas and warm through, 1 to 2 minutes. Serve hot.