| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 10 min | 30 min |
Servings
5
Ingredients
3 tablespoons Canola oil
5 clove Garlic, sliced
1 teaspoon Crushed red pepper more if you like it spicy!
6 Chinese eggplants, cubed
1 cup Onions, diced
1 cup Red bell pepper
2 tablespoons White vinegar
4 tablespoons Dark soy sauce
4 tablespoons Palm sugar or brown sugar
30 leaves Basil, Thai if you can find it
3 cups Jasmine rice, cooked and hot
Directions
Place oil in sautee pan with the garlic and put over medium heat until aromatic. Add the crushed red pepper and eggplant raising the heat to high and sautee for about three minutes. Add onion, bell pepper, and sautee for 3 additional minutes constantly stirring. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve with Jasmine rice and Siracha sauce if you like it really spicy.
