Thai Curry with Summer Vegetables

1 yellow summer squash, sliced into rounds
1 medium onion, thinly sliced
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 to 1 1/2 tablespoons Thai green curry paste
2 medium potatoes halved lengthwise and cut crosswise into 1/4-inch-thick half-moons
3 carrots, sliced into rounds
1 small Japanese eggplant, sliced into rounds
1-2 cans unsweetened coconut milk (Gillian decided there wasn't enough and made some more with shredded coconut -- so you might want 2 cans)
1/2 cup water

Large handful green beans

Chopped fresh basil 

Sauté squash and onion in oil with salt and pepper to taste in a over medium high heat until edges of squash are golden, about 5 minutes. Stir in garlic and curry paste and cook, stirring, 1 minute. Add carrots, potatoes, eggplant, coconut milk, and water and simmer, covered, stirring occasionally, until potatoes are almost tender, about 3 minutes. Add green beans and simmer, uncovered, until sauce is slightly thickened. Stir in basil.

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