Eggplant in Coconut Cream

Peel the eggplant and slice thin. Arrange in a buttered pie plate. Sprinkle with the onions, salt, and chili peppers. Pour coconut cream over all. Cover with a piece of aluminum foil. Bake in a 350 degree oven 45 minutes or until eggplant is tender. Bake uncovered an additional 3 minutes. Serves 4-6. Another version of this recipe uses two large eggplants, 3 large onions, 2 teaspoons salt, 2 small green chilis, 1 teaspoon black pepper, 1 teaspoon paprika, and 2 cups coconut cream.