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.