Eggplant Tofu

This is an attempt at cogging (or more politely, 'recreating', or 'reproducing') a dish I had liked in the office cafe a while back. I couldn't find a recipe, so I just tried to approximate it best as I could.
Happily, the approximation was pretty decent- according to Sam, it was 'really good on an absolute scale, and for a dish containing eggplant, just astounding' :D.

Here is how it all worked. Central to the proceedings was the newly purchased Pam cooking spray, which by virtue of being 0-calorie makes me feel very generous with it :D. First I fried the tofu in the 0-cal spray separately till it looked reasonably fried-tofu-ish. In the main pan, I sauteed onions and eggplant together for a long time, with some garlic paste and dried red-chili . Since nothing was smelling promising, I added some Thai red curry sauce (Trader Joe's yay), and another Oriental sauce (from TJs also). There still wasn't any action, so I decided to let all the ingredients get to know each other better, and after a while there was a nice eggplantish taste (the tofu had been added at some point prior, never mind when). Finally I added (lots of) basil, extra salt and sugar, and let it cook till it was good :)

This is the first time anything Asian (non-Indian) has ever turned out reasonably well- yay!