My Eggplant curry

i need more vegetarian dishes at home since i always have some kind of meat or seafood when i'm eating out. i found these round green eggplants from the vietnamese market, i don't know the name for them in english, but i think they belong in the eggplant family.
they are firm like green tomatoes, the flesh inside is white with tiny seeds much like poppy seeds. once cooked they got softer and the flesh has a sweeter after taste than eggplants. i also got some mushrooms, fried tofu skin and peanut for some vegetarian protein. of course lemon grass is a must in my vietnamese curry.

on with making the curry. slice then chop lemon grass as fine as possible. cut all vegetable and tofu skin to bite size. crack roasted peanuts in to big chunks. in a pan with hot oil, add lemon grass and stir occasionally until the lemon grass turns golden. add both kind of eggplants, stir about 1-2 minutes or until the eggplants are half cooked. add mushrooms and tofu stir for 1-2 minutes more until everything is just cooked. season with curry powder, salt, sugar and cayene pepper. add a bit of coconut milk or cream or milk, it helps to mellow out the spices, toss well.