Eggplant with Chicken(Or Tofu)

• 13 pound chicken breast halves, boneless, skinless or 1/4 lb tofu
• 3/4 pound japanese eggplants
• 6 tablespoons vegetable oil
• 3 each garlic cloves
• 4 each red chili peppers
• 12 each basil
• 2 tablespoons yellow bean sauce

1. Crush garlic.
2. Chop peppers.
3. Slice unpeeled eggplant crosswise into slices 18 inch thick.
4. Thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil.
5. Add garlic and stir fry until light brown.
6. Add eggplant and chicken (or tofu) and cook for five to seven minutes.
7. Add red chile peppers, basil leaves, and yellow bean sauce; mix well.
8. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.

chicken, eggplants, vegetable oil, garlic, red chili peppers, basil, yellow bean sauce

Taken from recipeland.com/recipe/v/eggplant-chickenor-tofu-36094 (may not work)