Thai Panang Curry with Baby Eggplants and Tofu

Ingredients (10)

• + 1 tablespoon oil, or as needed add to pantry
• ✓ 1 (12 ounce) package firm tofu, cubed
• + 2 tablespoons sesame oil, or more to taste add to pantry
• + ½ onion, chopped add to pantry
• + 1 ¾ ounces panang curry paste add to pantry
• + 5 sweet chiles, halved and seeded add to pantry
• + ⅔ (14 ounce) can coconut milk add to pantry
• + 12 baby eggplants, quartered, or more as desired add to pantry
• + ½ red bell pepper, finely chopped add to pantry
• + 12 cherry tomatoes, halved add to pantry