Eggplant Tofu Curry

Sautéing all the veggies first really makes a huge difference in the depth of flavor you can achieve in a vegetarian curry such as this. It's essential to cook the tofu and the spices together to flavor the tofu and develop the spices with heat. The sour tang of the lime added at the very end really offsets the sweetness of the sautéed veggies and coconut milk. The hot pepper adds a really nice alternate dimension, but the level specified here is fairly tame, I have to admit. Don't be too shy with the hot pepper!
1 medium eggplant, diced to ½ inch (about 4 cups)
1 small butternut squash, diced to ½ inch (about 2 cups)
2 Tbsp butter plus 1 Tbsp olive oil
10 oz fresh mushrooms, coarsely chopped

1 Bermuda onion, diced
1 Serrano or jalapeno pepper
3 cloves garlic, minced
½-inch fresh ginger, minced
6 green onions, coarsely chopped

1 package extra firm tofu, cubed about ½ inch
2 Tbsp canola oil
1 tsp garlic powder
2 tsp curry powder
2 tsp chili powder
1 tsp garam masala

1 14-oz can coconut milk
2 cups chicken or vegetable stock (or water)
1 lime
generous palmful of fresh cilantro leaves

You will need 2 large non-stick skillets and a 4-quart stew pot for this concoction. In one skillet, dry-fry the eggplant over medium-high heat, until it starts to sizzle and brown, stirring often for about 10 minutes. Add a bit of oil to the eggplant when it begins to sizzle, stirring to distribute evenly. Meanwhile in the other skillet, sauté the squash in the butter and the oil until starting to brown, about 10 minutes. When the eggplant is done, set aside in the bowl with the squash and start dry-sautéing the mushrooms. When the squash is done, set aside in a bowl and start sautéing the onion. Stir both often for about 8-10 minutes. The mushrooms should eventually release their water, then allow them to brown a bit. Set aside with the eggplant. Add the pepper, garlic, ginger and green onion to the onions and cook another 2 minutes. Set aside with the eggplant. Finally in one of the skillets, sauté the tofu in the oil over high heat. Stir in the powdered spices after about 5 minutes. Continue cooking, stirring a few times for another five minutes.

Transfer all the veggies and tofu into the stew pot. Add the coconut milk and stock (or water). Salt and pepper generously to taste. Bring to a boil, stir gently, reduce heat to a low simmer, and cook 20 minutes while you cook some rice. Meanwhile, zest the lime and peel it by cutting in half, slicing off the end tip and working the peel off with the tip of a knife. Quarter each half of lime. In a small food processor, pulse the lime and the cilantro. Add the lime mixture, and the zest to the curry. Bring back just to a boil and remove from heat. Serve curry over rice.