Preparation:
1. in a large skillet, heat oil. 2. saute garlic until golden brown. 3. add onion and eggplant and saute until onion becomes soft. 4. add chicken and reduce heat. 5. simmer until chicken becomes fully cooked (5 - 10 minutes). 6. add parsley and panang curry base. 7. mix thoroughly and season with salt and pepper if desired. 8. serve over pasta or rice. |