![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JcirCdBy1rdSBvYp8mtbdA4usRdjf16P_sMEXTZMeje_K-9r1fbDTT85nL9hPXi1Byg_hjT5cMFJU2K88R0Ng2tTvXDK1L-fQLUUe83eA97GZafzJ_RDFafh-DCg7jVHub14qgB_BKg/s320/100_5920.jpg)
2 large eggplants cut into cubes
1 onion diced
1 large handful of Thai basil leaves
2-3 cloves minced garlic minced
1-2 Tbs Fish sauce to taste
1-2 tsp of brown sugar to taste
Thai bird chilies whole (optional)
red chili flakes (to taste)
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOiRtNtT95NgHW8_5CDCaSCNESrgFXGJlVSvUOKVklMjOzbLqbYEASQuB58HdyFdJuvPkNtFWX6Xp3iuT3QMpk0RZDxo5ze-sQM4gFpE-MLDAsbKmm75P08Ho9py1WrQOTQW8U0zfZqs/s200/100_5921.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnANG1BBy2f7IuRdu3QPO9q1WR84IDQjfpx3ZeyVBDbeyVhcZ4Ywks4Znbwsha7mqMJyZbzQTg-7LsXwTF_F4fCbWegWTFdWLMsBsiZ6mL3_Om61FVHkjij7iLkLjUtA4hQno_9BnaJ2U/s200/100_5922.jpg)
Cut eggplant into 1 inch pieces. Heat a large pan/wok with 1 Tbs of canola oil and add cut eggplant. Saute and season lightly with salt. When eggplant is almost cooked to desired texture (5-7 minutes), push to the sides of pan and add 1 tsp of canola oil. Then saute for a few minutes with garlic and fresh chilies.
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