serves 4 as part of a Thai meal
6 Asian purple eggplants, cut into chunks
half a bunch of Thai basil, picked (about 1/2 a cup)
3 garlic cloves, chopped
3 bird chilies, chopped
2 tbs of palm sugar
dash of fish sauce*
1/2 cup of stock
* replace fish sauce for a vegetarian version
Cut eggplants and chop garlic and chilies.
Saute garlic and chilies with a little oil for a few seconds.
Throw in the eggplants pieces and fry in the fragrant garlic and chili oil for a minute.
Add stock and seasonings, cover and simmer til tender.
Finally add the Thai basil and check for seasonings.
Serve immediately as part of a Thai meal. Never judge the book by a cover, this is a great example!