If canned unsweetened coconut milk is not readily available in your area, you may substitute 1/2 cup heavy cream and 1 tablespoon sweetened flaked coconut.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　6 ounces fusilli (long spiral spaghetti)

　　1 small eggplant (about 1/2 pound)

　　1/4 pound fresh shiitake mushrooms

　　1 bunch scallions

　　6 vine-ripened cherry tomatoes

　　1/4 fresh jalapeño chili

　　1 tablespoon chopped peeled fresh gingerroot

　　2 teaspoons chopped garlic

　　2 tablespoons vegetable oil

　　1/2 cup well-stirred canned unsweetened coconut milk

　　1/3 cup coarsely chopped fresh basil leaves

　　

Step 1

Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for cooking fusilli.

　　

Step 2

Cut eggplant into 1/2-inch cubes and transfer to a colander set over a bowl. Sprinkle eggplant lightly with salt and let drain 10 minutes. While eggplant is draining, discard stems from mushrooms and cut caps into 3/4-inch pieces. Cut scallions diagonally into thin slices. Quarter tomatoes and chop jalapeño including seeds (wear rubber gloves). Rinse eggplant and squeeze dry, discarding any liquid in bowl.

　　

Step 3

Boil fusilli until al dente.

　　

Step 4

While fusilli is boiling, in a large non-stick skillet cook gingerroot and garlic in oil over moderately high heat, stirring, until fragrant, about 30 seconds. Add eggplant and mushrooms and sauté, stirring constantly, until softened, 3 to 4 minutes. Add scallions and sauté, stirring, until eggplant is tender, about 2 minutes. Stir in coconut milk, tomatoes, jalapeño, basil, and salt and pepper to taste and cook just until heated through, about 30 seconds.

　　

Step 5

Drain fusilli in a colander and in a bowl toss with sauce.