The  April 2009 issue of Vegetarian Times had a recipe for Thai Red Curry with Green Beans and Eggplant that I’ve been anxiously waiting to make with produce from our garden. This week, everything I needed was ready to pick:  Japanese long eggplant, snap bush beans, 1015 onions (used instead of the red onion called for in the recipe), and Thai basil.

We served this with jasmine rice, and it was delicious.  Made tasty leftovers for lunch today, too.  The full recipe is available here.