Thai Basil Eggplant

In keeping with the Asian theme this week, I made a Thai Basil Eggplant dish that we have had at restaurants before, and it was very tasty!  I got eggplant and basil in our CSA box last week, so it was a perfect way to use those ingredients.  I served it over white rice, but next time I may try making some coconut rice to give it some extra flavor!

Recipe for Thai Basil Eggplant

INGREDIENTS
1 large Chinese eggplant, cubed
1 red bell pepper, sliced
1 onion, sliced
1 block extra firm tofu, cubed
1 cloves garlic, minced
1 bunch basil leaves, finely chopped
1 tbsp vegetable oil
4 tbsp hoisin sauce
1/2 cup soy sauce
2 tsp brown sugar
2 tsp chili garlic sauce
2 tsp corn starch

INSTRUCTIONS
1. In a wok, heat the oil and add the eggplant pieces.  Toss to coat the eggplant in oil.  Add a tablespoon of water and cover and let cook on low-medium heat for 10 minutes.  Stir frequently to avoid the eggplant from sticking to the pan.

2. Add in the onions, garlic, bell pepper, and tofu. Stir and let cook for 5 minutes.

3. To make the sauce, whisk together the hoisin sauce, soy sauce, chili garlic sauce, sugar, and corn starch.

4. Add the sauce to the wok, stir well, and let cook for another 5 minutes until the sauce slightly thickens and coats all the vegetables and tofu.

5. Turn off the heat and stir in the chopped basil.  Serve over rice!