Thai Eggplant Curry

Vegetable oil
3 ribs celery, diced
1 1/2 cans coconut milk
2 large eggplants, cut into chunks
2 tubs firm tofu
2 tomatoes, chopped
Vegetarian fish sauce (Nuoc mam chay)
Fresh basil and/or mint leaves, chopped
2 bell peppers, diced
Madras curry powder
Red cayenne pepper
Turmeric
3/4 of a can water
Salt
Sugar
Lemon juice, lime juice, or vinegar

Sauté the bell peppers and celery in a little oil, until softened. Add the curry powder, turmeric, and red pepper and sauté for a bit. Add the coconut milk, water, salt, sugar, lemon juice, a few dashes of Nuoc Mam Chay, the eggplants, and the tomatoes. Bring to a boil, then cover and simmer. When the eggplant is softened and the sauce has thickened, taste and adjust the seasoning.
Add the chopped tofu and simmer. Add the chopped herbs and serve.