Graffiti Eggplant and Red Pepper Coconut Curry

Heat canola oil over medium heat in a large saucepan. Add onion, curry powder and ginger and cook until onion begins to soften. Add the red pepper and saute for two minutes, then add the eggplant and dried red chili.

Deglaze the pan with the vegetable stock to remove any brown bits. Add the coconut milk and reduce heat to low. Cover and cook on low until the eggplant is tender, about 10 minutes.

At the last minute, add the Thai basil and season with sea salt. Serve over quinoa or rice. Garnish with lime quarters.