Fabulous four thumbs up recipe from Vegetarian Times for Red Thai Curry with Eggplant. I used one tbsp of red curry paste and already cubed tofu, which was a mistake since the package only held 8 ounces instead of the specified 12 ounces. Couldn't press it and sauce was too liquidy. Didn't diminish the deliciousness. Also added a bit of granulated palm sugar because I wanted it a bit sweeter. www.vegetariantimes.com/recipe/red-thai-curry-with-eggplant/ Makes 4 servings.