Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon.

This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint.

1/2 lb dried wide rice noodles

2 Tbsp olive oil plus 2 Tbsp salted butter

1 medium onion, sliced

kernels from 1 fresh corn stalk, or 1/2 cup frozen

3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups)

2 cloves garlic, minced

3/4-inch fresh ginger, minced

1 tsp favorite curry powder

1 can whole coconut milk (I used Trader Joe’s)

2 cups chicken (or veggie broth) - I used home-made stock

1 dozen grape tomatoes, halved

Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked.

Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on high, stirring constantly. Add the corn, and then reduce to medium and cook for about another 10-15 minutes, stirring often. Add the garlic, ginger and curry powder and cook for about another 1-2 minutes.When the onion is well caramelized, set aside in a bowl.

Add a good dash of olive oil to the skillet and heat to high. Add the eggplant and stir vigorously to cover all pieces with oil. Reduce heat to medium and continue cooking, stirring often. The eggplant will be done when it is nicely browned and soft inside - taste after every five minutes. Remove from heat when eggplant is just browned through.

In the same skillet, add the coconut milk and broth. Add the sliced tomatoes. Bring to a boil and simmer until you have a more thickened sauce, about 5 minutes.

When the noodles are just al dente, reserve about 1/2 cup of the cooking water. Strain the noodles and toss back into the pot, with a dash of olive oil and cooking liquid, just to keep them moist and separated.

Prepare four bowls for serving. Place one quarter of the noodles in half of each bowl. Serve a quarter of the eggplant next to the noodles on each bowl. Sauce each bowl with the broth and garnish with basil or cilantro leaves.

Serves 4.

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