Red Thai Curry With Eggplant Recipe

• 12 ounce extra-hard tofu
• 28 ounce canned lite coconut lowfat milk
•     (2 14-oz cans)
• 2 Tbsp. red Thai curry paste
• 1 lrg onion, minced
• 1 med eggplant, (1 1/2 lbs.)
•     cut into 1-inch cubes
• 1 med red bell pepper
•     cut into thin strips
• 2 Tbsp. packed dark brown sugar
• 1 Tbsp. rice vinegar
• 1 Tbsp. tamari or possibly soy sauce
• 1 tsp salt
• 10 ounce frzn peas

Directions