Recipe Share

I just finished supper and having enjoyed it so much, I thought I would share the recipe with you. This dish ranks as one of my favorites, and this time of year couldn't compliment the ingredients more. Plus, it's super easy and quick to make, which is an added plus. Thank you vegetariantimes.com. I hope you make it soon, and if you do, please let me know what you think of it.

Thai Spicy Eggplant with Sweet Basil



* 1 cup jasmine rice
* 2 Tbs. peanut or vegetable oil
* 1/2 to 1 tsp. crushed red pepper, or to taste
* 3 baby eggplants, peeled, 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 (I use Rice Wine Vinegar.)
* 3 Tbs. dark soy sauce, such as tamari
* 2 Tbs. dark brown sugar
* 20 leaves fresh basil, shredded or torn

Directions

1. Cook jasmine rice according to package directions.
2. 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.
3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.