Crayfish with Pineapple

For the sauce, cut eggplant and zucchini into small cubes. Blanch tomato for a few seconds, then remove, shock in cold water and peel. Cut tomato into quarters, remove the seeds and stem and cut flesh into cubes. Rinse bell pepper, halve and remove seeds and ribs. Cut pepper into small cubes. Briefly sauté the vegetables (except the tomato) in a pan with a little oil, then add some water and simmer on low heat. Add lemon juice and coconut milk, stir in turmeric and fish sauce, season with salt and pepper and add tomato. Keep warm on low heat.

Cook crayfish along with chile pepper in boiling salted water for about 15 minutes. Remove from heat and let oool in the cooking water. Drain when cooled. Separate crayfish tail by gently twisting the body. Bend the tail fins upward until they snap off. Push meat out of shell. Cut the meat in half lengthwise, then cut into equal slices. Reserve the rest of the meat (such as from claws) for another use.

Peel pineapple and cut into thin slices. In a nonstick pan, gently heat pineapple slices, being careful not to let them brown.

Divide vegetable sauce between two plates, setting aside a little bit of sauce. Arrange crayfish tail meat slices alternating with pineapple slices on top of the sauce. Decorate the plates with crayfish heads. Drizzle remaining sauce over each dish.