Squash and Eggplant in Coconut Milk

Ingredients for Squash and Eggplant in Coconut Milk

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 cups squash, peeled and cubed
• 2 cups eggplant, cubed
• 1 1/2 cups coconut milk
• 1 tsp chopped chili pepper, optional
• 1 tbsp fish sauce
• Salt and pepper, to taste

How to cook Squash and Eggplant in Coconut Milk

1. 1.Heat oil in a deep pan over medium heat; sauté garlic and onion until tender.
2. 2.Add squash, eggplant, and fish sauce; sauté for 1 minute.
3. 3.Pour in coconut milk, bring to a boil, then lower heat and simmer about 10 minutes until vegetables are nearly tender.
4. 4.Add chili, season with pepper and salt if needed, then simmer over medium heat until vegetables are tender and sauce thickens.