Jasmine and Sweet Basil Spicy Eggplant

Ingredients

 * 1 cup jasmine rice
 * 2 tbsp peanut or vegetable oil
 * ½ to 1 tsp. crushed red pepper, or to taste
 * 3 baby eggplants, cubed into bite-sized chunks
 * 1 medium-sized onion, diced
 * 1 medium-sized red bell pepper, seeded and diced
 * 4 cloves garlic, finely chopped
 * 2 tbsp white vinegar
 * 3 tbsp dark soy sauce, such as tamari
 * 2 tbsp dark brown sugar
 * 20 leaves fresh basil, shredded or torn

Directions

 * 1) Cook jasmine rice according to package directions.
 * 2) Meanwhile, heat a deep skillet or wok-shaped pan over high heat.
 * 3) Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds.
 * 4) Add eggplant, and stir-fry for 2 to 3 minutes.
 * 5) Add onion, bell pepper and garlic, and stir-fry for 3 minutes more.
 * 6) Add vinegar and soy sauce.
 * 7) Sprinkle with sugar, and toss for 1 or 2 minutes longer.
 * 8) Remove pan from heat, add basil leaves and toss to combine with eggplant.
 * 9) Serve over hot cooked rice.