A side dish that can be converted to a main meal by adding leftover meat.

Ingredients:

• 1 Chinese eggplant (the big purple ones) or 3 Japanese eggplants
• ½ Cup chopped basil
• 2-3 Chopped chilies (handled with gloves) including seeds
• 2 Tbsp oil
• 6 Clove of garlic, minced
• 1 Small onion, chopped
• 2 Tbsp soy sauce
• ¼ Cup water for steaming

Procedure:

1. Chop the unpeeled eggplant into 1-inch pieces
2. In large skillet or wok, stir fry the eggplant with oil, 3 cloves garlic, and onion
3. Cook for 5 minutes, adding water 1 Tbsp at a time until eggplant is soft

Peanut sauce for eggplant:

• 1 Tbsp fish sauce
• 1 Tbsp brown sugar
• 2 Tbsp oyster sauce
• ½ Tsp cornstarch softened in 2 Tbsp water.