Ripe Recipe! Thai Basil Eggplant

This week's Ripe Recipe is another from the kitchen of the Food Shuttle's own Sally Bache.  You may remember Sally for her Italian Bread Salad . Now she's sharing her Thai Basil Eggplant dish.  You'll never look at eggplant the same after this!

Thai Basil Eggplant

  • 4 japanese eggplant cut into 1/2" rounds or half-rounds
  • (or 2 regular eggplant cut into 1" cubes)
  • 1 large red bell pepper cut into 1" squares
  • 2-3 long, hot chilis (serrano, thai or cayenne) cut into 1/4" rounds--optional
  • 5 cloves garlic, minced
  • 1 c loosely packed fresh basil leaves, chopped
  • 1 c water
  • 1 tbs sugar
  • 2 tbs peanut oil
  • Thai/Vietnamese fish sauce

In a wok over high heat stir fry in the peanut oil the eggplant, bell pepper, optional hot chilis and garlic--stirring or tossing frequently. When the vegetables begin to soften & brown a bit on the outside, season pan with 2-3 tbs of fish sauce, sprinkle with sugar, and toss in the cup of water. Cover as the veggies steam & finish cooking, then uncover the pan and let the juices reduce as you toss in the fresh basil.