Thai Spicy Eggplant with Sweet Basil

This was a simple-dimple variation of Thai eggplant. Super easy to prepare, and not calling for any ingredient that is too unusual.

Thai Spicy Eggplant with Sweet Basil

Vegetarian Times, June 2004

1 c jasmine rice

2 T peanut oil

1 tsp red pepper flakes

3 baby eggplants, cubed into bite-sized chunks

1 onion, diced

1 red bell pepper, diced

4 cloves garlic, finely chopped

2 T white vinegar

3 T tamari sauce

2 T dark brown sugar

20 leaves basil, shredded or torn

Cook rice according to package directions.

Heat a deep skillet over high heat. Add oil and red pepper flakes. Let sizzle 10-15 seconds.

Add eggplant and stir-fry for 2-3 minutes.

Add onion, bell pepper and garlic. Cook 3 minutes. Add vinegar and soy sauce. Sprinkle with sugar and toss 1-2 minutes longer.

Remove eggplant from heat. Add basil leaves and toss to combine. Serve over rice.

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