Thai Eggplant curry

Cuisine: Thai

Serves: 2

Ingredients:

• 1 cup jasmine rice
• 2 Tbs. peanut or vegetable oil
• 1/2 to 1 tsp. crushed red pepper, or to taste
• 3 baby eggplants, cubed into bite-sized chunks
• 1 medium-sized onion, diced
• 1 medium-sized red bell pepper, seeded and diced
• 4 cloves garlic, finely chopped
• 2 Tbs. white vinegar
• 3 Tbs. dark soy sauce, such as tamari
• 2 Tbs. dark brown sugar
• 20 leaves fresh basil, shredded or torn

Preparation: Cook jasmine rice according to package directions. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.