Thai eggplant curry

Ingredients:
2 Japanese eggplant cubed (can use other kinds)
1 large onion cubed into large pieces
1 green chili slit open
1 tbsp fresh ginger finely chopped
1 tsp red chili flakes
2 tbsp peanut butter (can use peanut, cashew or almond butter)
1 tbsp soy sauce (optional)
2 cups coconut milk
1/2 tsp turmeric
2 tbsp peanut oil (can use sesame or other kinds of oil)
1 tbsp of sugar
Salt to taste
Handful of cilantro chopped

Method:
Heat up the oil in a wok. Add the diced onions, green chili, ginger, turmeric, red chili flakes and saute until onion turns golden. Add peanut butter paste and soy sauce. Saute for a couple of minutes, then add a little water and the cubed eggplant. Cover and simmer. Stir occasionally. When eggplant is tender add the coconut milk, salt to taste and 1 tbsp sugar, if sweetness is desired. Simmer for 10 minutes until the curry comes together. Garnish with chopped cilantro on top and serve with rice.