Thai Spicy Eggplant with Basil

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  • 1/2 – 1 tsp Crushed red pepper
  • 3 baby eggplants, cubed
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp white vinegar
  • 3 tbsp soy sauce or tamari
  • 2 tbsp brown sugar
  • 20 leaves fresh basil, shredded or torn
  • Your favorite rice or pasta

Cook rice according to directions.

In a deep skillet or wok over high heat, add oil and crushed red pepper. Sizzle 10-15 seconds. Add eggplant and stirfry 5 minutes. Add onion, bell pepper, and garlic. Stirfry 5 more minutes. Add vinegar and soy sauce. sprinkle with sugar and toss a little longer.

Remove pan from heat, add basil leaves and toss to combine.

Serve over hot cooked rice or pasta.[/vc_column_text][/vc_column][vc_column width=”1/4″][vc_accordion active_tab=”0″][vc_accordion_tab title=”Appetizers, Condiments, and Other Good Stuff” tab_id=”1555256036-1-77ef90-6751e76d-d431″][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMxNTUlMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Soups” tab_id=”1555256036-2-61ef90-6751e76d-d431″][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyMzQlMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Vegetables, Salads, and Sides” tab_id=”1555256908239-2-3ef90-6751e76d-d431″][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyODglMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Main Course” tab_id=”1555256981848-3-5ef90-6751e76d-d431″][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyNDclMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Breads and Rolls” tab_id=”1555257035287-4-5ef90-6751e76d-d431″][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMyMDMlMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][vc_accordion_tab title=”Desserts and Sweet Stuff” tab_id=”1555257099943-5-8ef90-6751e76d-d431″][vc_raw_html]JTVCcGFnZWxpc3QlMjBjaGlsZF9vZiUzRCUyMjMzMDElMjIlNUQ=[/vc_raw_html][/vc_accordion_tab][/vc_accordion][/vc_column][/vc_row]

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