Eggplant in Coconut Milk and Contentment in Life

Today I make a popular Filipino dish called, in Tagalog, Ginataang Talong (Eggplant in Coconut Milk) on a campfire and discuss contentment in life from a Biblical perspective. In this exciting hiking and camping adventure in the Pisgah National Forest of North Carolina, USA, join me as I create a new campsite, prepare firewood, start a fire with a magnifying glass, make charred material, cook, and eat on improvised "banana" leaves.
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As a believer by faith and a baptist by choice, I'll also share the most important message of all time, the Gospel (Good News) of Jesus Christ. As Tatay Dave, I'll speak some Tagalog and try my best to honor the people of the Philippines, many of whom share a similar sense of humor and a love for camping and the outdoors.
Mabuhay!
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RECIPE FOR EGGPLANT IN COCONUT MILK"
(Ginataang Talong)
Ingredients for 1-2 people:
Eggplant (2 small)
Green onion (1 small bunch)
Garlic (4-5 cloves)
Ginger (about a tablespoon in size)
Yellow Squash (1 small)
Onion (1 small)
Tomato (1 small)
Hot pepper (1)
Fresh Green Beans (small handfull)
Olive Oil
Coconut Milk (1 can)
Salt (1/2 tsp)
Pepper (1/2 tsp)
Curry Powder (1/2 to 3/4 tsp)
Oregano (1/2 tsp)
Smoked or Regular Paprika (1/2 tsp)
Rice (1/2 cup per person)
Instructions:
1. Chop up garlic and ginger and sauté in olive oil until golden brown.
2. Add Onion, Eggplant, Yellow Squash, Hot Pepper, Green Beans, salt, pepper and cook in pan over medium heat for about 10 minutes, stirring often until somewhat softened.
3. Add chopped Green onions and tomato and cook an additional 5 minutes.
4. Add can of Coconut Milk, Curry Powder, Oregano, Paprika and stir.
5. Simmer for about 10 minutes stirring occasionally until thickened and reduced.
6. Pour over cooked rice.
7. ENJOY!