Black Curry

Our aubergines are still growing. I can't remember eating home grown aubergines at the end of October... However yesterday's lunch was the Black Curry. You need:
- sesame oil
- 1 onion, chopped
- 2 t curry powder
- 1 big aubergine, sliced in cubes
- 3 T coconut milk (or more if you like it)
- 200 ml vegetable stock
- 2 t brown sugar
- 2 T lemon juice
- 1 t lemon zest
- salt & pepper

1) Heat the oil in a large frying pan. Add the onion and curry powder and cook, stirring, over medium heat for some minutes. Add the aubergine and cook for a further five minutes.
2) Pour in the coconut milk and vegetable stock. Bring to boil, then reduce the heat and simmer for five minutes.
3) Mix in the sugar, lime juice and zest until well combined with the aubergine. Season to taste and serve with rice/lentils/chickpeas or whatever you like;)