Despite their ad campaign, CuiScene curiously doesn't feature the vegetable the French and Brits call aubergines. This versatile veg comes in three versions -- the large and bulbous Italian, the straight and narrow Japanese and the green, golf-ball-sized Thai. Both Japanese and Thai eggplant make great curry. In vegetable or peanut oil, sauté until golden three minced garlic cloves, a 1-inch ginger cube chopped, two finely sliced shallots and a tablespoon of Thai curry paste. Add one pound of eggplant -- slice the Japanese style in 1-inch chunks, quarter the Thai -- and stir-fry for a minute. Mix in a pound of trimmed green beans, a chopped carrot, an onion and as many Thai bird chilies as you dare (four produces moderate fire). Then continue to stir-fry over medium-high heat for three minutes. Add a can of coconut milk, pinches of turmeric, salt and sugar. Cover and simmer over low heat
for 20 minutes, or until tender. Serve over jasmine rice and garnish with fresh coriander.