Roasted Red Curry Grouper with Thai Eggplant

You can use most any favorite fish fillet with this aromatic Thai sauce.  The browned Thai eggplants add a browned crispy texture and a rich earthy flavor, which marries with the fragrant coconut and red pepper combo very well.
1-1/2 lb grouper fillet, or other favorite white fish fillet

6 Thai eggplants, trimmed and quartered (see note)
1 red pepper, sliced
1 small onion, sliced
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1/2-inch fresh ginger, minced

1 can coconut milk

Preheat oven to 400F. Sear the eggplant in about 1-2 Tbsp canola oil over high heat for about 5 minutes, turning often. Give a good brown to each side and then season with salt.

Set eggplant aside.

In another skillet, sauté the onion and the red pepper in a dash of canola oil.

Cook until softened and beginning to brown. Add the jalapeño, garlic and ginger and cook another 2-3 minutes.

Pour in the coconut milk and bring to a gentle boil.

Lay fish in an oiled casserole dish.

Pour the coconut-veggie mix over the fish and dot with the eggplant quarters.

Bake fish for about 15-20 minutes, until cooked through and bubbly. Serve with rice.

Serves 4.

Cook's Note: Thai eggplants are cute little tennis-ball-sized eggplants.  They are typically white and green and sold with stems still on.  Hard to find, I find them at local international markets.