Exotic Saucy Eggplant With Coconut Milk

1 eggplant, peeled and cubed
1/2 Bell pepper (either red or green)
1 Roma tomato, chopped
1/4 tsp. oregano
salt to taste
1 tsp. onion powder
1/2 tsp. garlic powder
2 tablespoons olive oil
1 tsp. sweet paprika powder
1/4 cup crushed tomatoes
1/2 cup coconut milk
Put the oil in a skillet and sautee the eggplant a little with the onions and the garlic, adding a little water at a time for about 3 min.Then add the other ingredients and continue cooking, adding little bits of water until the vegetables are tender. If you like you sauce thicker, add the crushed tomatoes as you cook. This dish is wonderful as a side dish for rice.

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