3 tbsp Canola oil
5 clove Garlic, sliced
1 tsp crushed red pepper more if you like it spicy!
6 Chinese eggplants, cubed
1 cup Onions, diced
1 cup Red bell pepper
2 tbsp White vinegar
4 tbsp Dark soy sauce
4 tbsp Palm sugar or brown sugar
30 leaves Basil, Thai if you can find it
3 cups Jasmine rice, cooked and hot
1. Place oil in the medium hot pan. Add in sliced garlic until it is aromatic and then add in the crushed chili.
2. Add in the eggplants and toss them around for couple minutes. Add in the red bell pepper and onions and give it a quick stir then cook for 3-4 minutes.
3. After 3-4 minutes add in the vinegar, soy sauce, and palm sugar and mix it up. Add in the basil and stir it again. Toss it again for a minute and you’re ready to serve!
Plate and enjoy!
Note: If you want spice you can add Siracha on top and you can also serve this with rice.