Thai Green Curry with Eggplant

Recipe adapted from "America's Test Kitchen 30-Minute Suppers"

serves 4
Ingredients
1 large eggplant, cut into 3/4-inch chunks
1 chicken breast, cut into bite size chunks
8 scallions, white parts minced, green parts cut into 1-inch pieces
1 (14 oz) can nonfat coconut milk
3 tablespoons Thai green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 cup frozen peas
4 teaspoons julice from 1 lime
1/2 cup basil leaves, roughly torn

Directions
1. Microwave eggplant for 5 minutes, tossing halfway through.  Heat oil in a nonstick skillet over medium heat.  Add eggplant and chicken.  Cook for 5 minutes.  Add scallion whites for 30 seconds.  Transfer eggplant-scallion mixture to a bowl.
2. Add coconut milk, curry paste, fish sauce, and sugar to skillet and bring to simmer over medium heat.
3. Add peas, scallion greens, chicken, and eggplant for 5 minutes.
4.  Off heat, stir in lime jucie and basil, then serve.