Eggplant Curry with Jasmine Rice

Rinse rice with cold a water and drain. Combine rice with twice the amount of lightly salted water. Bring to a boil and cook, covered, until tender, about 25 minutes.

Rinse, trim and cut eggplants into 1.5 cm (approximately 1/2 inch) cubes. Sprinkle with salt and let stand until eggplant releases liquid. Rinse peppers, remove seeds and ribs, and cut into 1 cm (approximately 1/3 inch) cubes. Peel and finely chop onion, garlic and ginger. Halve chile lengthwise, remove seeds and ribs, and cut into thin strips.

Heat oil in a wok or frying pan. Add curry paste and stir-fry until fragrant, 2-3 minutes. Add onion, garlic, and ginger and cook until soft. Add eggplant and peppers and fry briefly. Deglaze with coconut milk. Add broth and cook over high heat, about 8 minutes. Add soy sauce and season to taste.