It's eggplant season now. I saw bunch of exotic eggplants this weekend at the grocery store. The Thai eggplant was especially cute that I can't help getting some. The only way I know to use of Thai eggplant is in the curry. I made the curry also with carrot, peas, corn kernel, green bean, zucchini and shrimp balls. The coconut milk gave the curry a creamy texture along with a bit sweetness. This is a good dish with a bowl of rice!