Fast, easy, and delicious Thai-inspired stir-fry. Prepare rice. Heat garlic, onion, and ginger in oil (grapeseed, olive, or peanut). Add chopped eggplant (best if pieces are cut irregularly so they're easier to turn in the pan). Stir-fry a couple minutes, add water (~1/2 c), and cover the pan. Once eggplant is mostly cooked (after several minutes), stir in the remaining ingredients and cook briefly on high heat.
- oil
- garlic, diced
- onion, chopped
- ginger, chopped
- eggplant, chopped irregularly
- 1/2 c water
- red bell pepper, chopped (optional)
- a mix of sauces (we used soy sauce, oyster sauce, and Thai fish sauce)
- cornstarch, if sauce needs to be thicker
- red chili pepper flakes
- basil (at the very end)
- cooked rice
I guess this is a relative of our old-time favorite eggplant recipe.