Thai Fried Eggplant With Basil

• 3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 medium onion, chopped into large pieces
• 3 Thai or serrano chiles, finely chopped
• 3 tbsp chopped garlic
• a generous handful of fresh Thai basil leaves, roughly chopped
• 4 tbsp mild-flavoured oil, like canola or sunflower; NOT olive
• Sauce:
• 2-3 tbsp fish sauce
• 1 tbsp light soy sauce
• 1-2 tbsp brown or palm sugar
• 3/4 cup warm water
• 2 tsp corn starch mixed with 4 tbsp cold water

1. Mix fish sauce, soy, water and brown sugar; set aside.
2. Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.
3. Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.
4. Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add sliced pepers and onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.
5. Add sauce to the wok, stirring for 1 minute. Toss in basil.
6. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

chinese eggplants, red bell pepper, green bell pepper, onion, serrano chiles, garlic, basil, oil, fish sauce, soy sauce, brown, water, corn starch

Taken from www.epicurious.com/recipes/member/views/thai-fried-eggplant-with-basil-1202498 (may not work)