Eggplant w/ Thai Basil sauce

You Will Need:

• Thai Basil, ¼ cup, chiffonade
• Vegetable Oil, 1 Tbsp
• Sugar, 1 Tbsp
• Garlic, 3 cloves, minced
• Fish Sauce, 2 Tbsp
• Soy Sauce, 2 Tbsp
• Crushed Red Pepper Flakes, 1 tsp
• Eggplant, 2 each

Recipe Serves: 4, as a side
Instructions:
1. Cut eggplant into 1-inch cubes
2. Heat a wok or large saute pan over high heat, add the oil, pepper flakes and garlic, and cook for 2 minutes.
3. Add eggplant and sauté for 2-3 minutes then add ½ cup water, cover, and simmer for 5-7 minutes
4. Add the soy, fish sauce, and sugar and bring to a boil to thicken slightly. Add the Thai basil and serve hot.

Recipe developed by Chef Katie Reineberg.