Ingredients:

2 tablespoons oil
3 cloves garlic, minced
1 medium onion, minced
1 small eggplant, (about 1 lb), peeled and diced
1/2 pound skinless boneless chicken breasts, diced
1 tablespoon Panang Curry Paste
1/4 cup chopped fresh parsley

Methods:

1. In a large skillet, heat oil.
2. Sauté garlic until golden brown.
3. Add onion and eggplant and sauté until onion becomes soft.
4. Add chicken and reduce heat.
5. Simmer until chicken becomes fully cooked, about 7 minutes.
6. Add parsley and Panang Curry Paste.
7. Mix thoroughly and season with salt and pepper if desired.
8. Serve over pasta or rice.