Thai Basil Eggplant

Ingredients

• 1 tablespoon peanut oil
• 2-3 garlic cloves, minced
• 2 Japanese eggplants (or 1 big purple, peeled and cut into peices)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 bunch basil, preferably thai basil, washed and stems removed
• 2 Thai chiles, minced (optional)

Directions

1. 1

   peel eggplant if desired(I don't) cut into irregular shapes but, same sizes. That makes them easier to turn and keeps them from sticking to the pan.

2. 2

   Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly brownedm 1-2 minutes.

3. 3

   Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.

4. 4

   Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.

5. 5

   Serve immediately.

6. 6

   Really good with jasmine rice :O.