THAI FRIED EGGPLANT WITH BASIL

THAI FRIED EGGPLANT WITH BASIL image

Yield Makes 3 main servings, or 6 side servings.

Number Of Ingredients 14

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3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 medium onion, chopped into large pieces
3 Thai or serrano chiles, finely chopped
3 tbsp chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4 tbsp mild-flavoured oil, like canola or sunflower; NOT olive
Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown or palm sugar
3/4 cup warm water
2 tsp corn starch mixed with 4 tbsp cold water

Steps:

Mix fish sauce, soy, water and brown sugar; set aside. Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok. Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok. Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced pepers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine. Add sauce to the wok, stirring for 1 minute. Toss in basil. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.