2 tablespoons butter
1 eggplant (unpeeled), diced
1 (2-inch-long) piece fresh ginger, peeled and minced (about 2 tablespoons)
2 green onions, chopped
2 garlic cloves, crushed and peeled
2 teaspoons Madras curry powder (a hot style; may substitute any curry powder)
1 summer squash, diced
1 potato, peeled and diced
1 (13.5-ounce) can coconut milk
1 1/2 cups chicken broth
1/4 teaspoon sambal chili paste
2 cups chopped, cooked chicken or other cooked meat
1/4 teaspoon salt
Freshly ground pepper, to taste

Melt the butter in a large saucepan over high heat; add the eggplant and cook until soft, about 10 minutes. Add the ginger, green onions and garlic. Sprinkle with the curry powder and toast for a moment. Add the squash and potato, stirring to coat with spices.

Continue to stir for a few minutes; add the coconut milk, broth and chili paste. Heat to a gentle boil, reduce heat and simmer for 15 minutes. Add the chicken and cook until warmed through. Season with the salt and pepper to taste. Serve over rice.

Makes 8 servings.