Thai-Style, Spicy Eggplant-Mushroom Sauce

• 1/2 pound mushrooms
• 1 medium shallots
• 2 medium garlic cloves
• 1/2 teaspoon thai chili paste
• 1 1/2 cups rice milk
• 1 pound eggplant
• 1 medium sweet red bell peppers
• 1/2 cup asparagus chopped
• 1/2 cup basil
• 2 teaspoons sugar
• 1/2 teaspoon plum sauce
• 1/2 teaspoon ginger
• 1/4 cup vegetable stock
• 2 teaspoons tapioca flour

1. In a large frying pan, on medium head add stock and mushrooms.
2. Simmer for 5 minutes or until mushrooms are tender and brown.
3. Remove mushrooms and set aside.
4. In remaining stock add shallot and garlic, saute for 1 to 2 minutes.
5. Add chili paste and milk.
6. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often.
7. Add sugar, plum sauce and sesame oil (only a few drops!
8. It's amazing the flavor it adds).
9. Add eggplant, asparagus stems and red bell pepper.
10. Bring mixture back up to a boil.
11. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender.
12. In the last 5 minutes add mushrooms and fresh basil leaves.
13. Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.

mushrooms, shallots, garlic, thai chili paste, rice milk, eggplant, sweet red bell peppers, basil, sugar, plum sauce, ginger, vegetable stock, tapioca flour

Taken from recipeland.com/recipe/v/thai-style-spicy-eggplant-mushr-45146 (may not work)