Ingredients
1 medium eggplant, cubed
1/2 onion (or small onion), diced
2 or 3 cloves of garlic, diced
1 package of tofu, pressed over towels to remove the water if not very dry, and then cubed
10-or-so [white button] mushrooms
1/3 cup shredded coconut
1/3 cup cream
hot sauce of some sort (I used leftover adobo from canned chipotle peppers); you could also use indian spices like cumin and turmeric, or cayenne
(olive) oil
salt and pepper
corn starch

rice (or noodles, I suppose)

Directions
0. Cook rice, if using.
1. Heat the oil, and add the onion. After a minute or two, add the cubes of eggplant. Cook on medium, adding oil as necessary (a few tablespoons may be needed; eggplant loves the stuff), and stirring every few minutes, until eggplant glistens and is done; it may take a while. When it nears done, add the garlic. (Add it earlier if you’re not a garlic fan.)
2. Toss the tofu in some corn starch (a few spoonfuls is fine) and black pepper to coat.
3. In a separate pan, heat a tablespoon of oil on medium or medium-high. When hot, add the tofu. Cook, tossing occasionally, until it crisps and browns. It will take less time than the eggplant.
4. Add the cream, hot sauce, and mushrooms to the eggplant. (If you like, you could also sautee the mushrooms separately as well. It would taste better, but involves three things cooking at once.) Cook, stirring occasionally, until the mushrooms are hot. Add the coconut. Add the tofu.
5. Serve over rice. Delicious!