Thai Fried Eggplant with Basil

2 lbs chopped Thai Eggplant (can use other types but Thai is best)
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
1 Thai or serrano chiles, finely chopped (or more to taste)
3 cloves chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4 tbsp peanut oil (or other mild oil but 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

Original recipe it here, but I have modified it to use Thai eggplant, different type of oil. http://www.epicurious.com/recipes/member/views/THAI-FRIED-EGGPLANT-WITH-BASIL-1202498

Mix fish sauce, soy, water and brown sugar; set aside.

Heat wok or pan 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 (not included in the nutrition calculation).



Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LJWILSO1.