Purple Haze

1/2 red onion, cut in long narrow slices

1/3 small red cabbage, cut in slices the same size as the onion.  you should have about twice as much cabbage as onion.

1 japanese eggplant, cut into 1/4 inch medallions

enough oil to saute vegetables

heap of garlic

spices to taste: at least

1/2 tsp turmeric

1 tsp thai red curry paste (I use Thai Kitchen brand)

1/4 tsp salt

dash of powdered ginger

1 tsp dried basil

Large splash lemon juice

at least 1/4 c water

Healthy splort of Sri Racha

Heat oil in pan. Saute red onions and cabbage slices with a bunch of garlic, a splash of lemon juice, turmeric, thai chili paste, salt to taste, a dash of dried ginger, and a couple shakes of dried basil. Cook until the cabbage and onion are soft. Add thinly sliced medallions of Japanese eggplant and cook until slightly mushy. Add a bit of water to make a sauce after the eggplant is mostly cooked. Add Sri Racha to desired spice level,  then simmer until desired consistency is reached. Serve over rice. Celebrate the purple!

Science:  Turmeric is a pH indicator and turns red in the presence of acid.  Likewise cabbage juice turns pink, so the addition of lemon juice makes this dish even purplier!