Mmm, mouth-burningly tasty.
Finally made eggplant without drenching it in oil by mistake -- sliced it thinly, stir-fried it with just a touch of grapeseed oil until it was brown and soft, tossed in some good tamari soy, set it aside. Then sauteed a red bell and an anaheim with garlic, ginger, lemongrass, habanero, and lime. Now I'm just waiting for the quinoa to finish cooking so I can stir it all together and revel in the deliciousness.