Using up odds and ends - I had one onion, a few cloves of garlic, a spoonful of minced ginger, a bunch of eggplant, half a can of coconut milk and half a can of tomatoes, a bunch of ricotta gnudi in the freezer, and the coconut curry duck fat from that curry confit.

You could call this a curry composee.

Grind an onion, the cloves of garlic, and the ginger in a Cuisinart (or what have you). Cook on low heat with some of the coconut curry duck fat (or what have you) until significantly reduced in volume and moisture.

Add curry seasonings (I used a little bit of sweet curry blend from the Spice House, asafoetida, ajwain, cumin, fenugreek, cardamom, and chile pepper). Add coconut milk and tomato puree. Simmer on low heat for a little bit. Strain.

Simmer the ricotta gnudi until they float - a couple of minutes - and then strain, one by one, and place in a hot pan with the coconut curry duck fat. Pan-fry until crisp. I pan-fried half the gnudi and deep-fried the others just to see if they deep-fried well (they do, but didn't pick up the curry flavors of the pan-fried ones, of course).

Sear slices of eggplant in the coconut curry duck fat.

Serve with vanilla soda because you have Fox's U-Bet to use up too.