Ingredients
Scale
- 1 medium eggplant, cut into bite-sized pieces
- 1/2 red onion, chopped
- 1 1/2 teaspoons garlic, minced
- 1 red bell pepper, seeded and chopped
- 4 dried chilies / 1/2 teaspoon red pepper flakes
- 1/2 cup fresh Thai basil / sweet basil
Sauce
- 1 tablespoon thin soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
Instructions
- Combine the sauce ingredients and set aside
- Over medium high heat, saute onions, garlic and chilies until fragrant
- Add eggplant and toss to combine, stirring for 3-5 minutes or until the eggplant is soft
- Pour in the sauce and stir to mix for 1 minute
- Add bell peppers and toss, cooking for 1 minute
- Remove from heat and fold in the basil leaves
- Dish and serve hot