Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Japanese eggplant 5 Red chili peppers
- (about 3 cups sliced) -- seeded and chopped
1/4 lb Tofu 10 -to
6 tb Oil 15 Sweet basil leaves
2 -to 1 tb -to
3 Garlic cloves; crushed 3 tb Yellow bean sauce
1 -to - (SEE NOTE)

NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
or China, so season to taste)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu
into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until
light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7
minutes. Add remaining ingredients; mix gently. Serve immediately, since
eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4
servings.

Source: Keo's Thai Cuisine by Keo Sananikone From: arielle#taronga.com
(Stephanie da Silva)

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