Thai Basil Eggplant
3 long eggplants, cut into bite size chucks
4 cloves of garlic, pressed or minced
2 dried or fresh chili peppers, broke in half and seeds removed
A handful Thai basil leaves
2 tbsp vegetable or olive oil
2 1/2 tbsp fish sauce
1/2 tsp sugar
1/2 cup water
1. Heat up pan to medium heat, and sauté garlic and chili peppers for 20 seconds;
2. Add eggplant and mix;
3. Add water and bring to boil;
4. Cover with lid and cook about 5 to 7 minutes until eggplants are translucent and liquid is almost all evaporated;
5. Add fish sauce and sugar and mix well;
6. Last, add basil leaves and quickly stir. Server.
Servings: 2 to 3
