Jasmine and Sweet Basil Spicy Eggplant

Description
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Ingredients

 * 1 cup jasmine rice
 * 2 Tbs. peanut or vegetable oil
 * 1/2 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 Tbs. white vinegar
 * 3 Tbs. dark soy sauce, such as tamari
 * 2 Tbs. 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. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.

3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.