- 3 medium Japanese Eggplants (or Globe eggplants instead)
- 2-3 T Canola Oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 T garlic
- 1 Thai Chili Pepper (serrano works too)
- Handful of Thai Basil leaves
- 2 t arrowroot powder
- 1/4-1/2 C Tamari
- 1 T Cane Sugar
Fry the Eggplant in oil on high heat for 5-7 minutes or until it starts to get soft. Remove from pan and set aside.
Fry the onion in remaining oil until it gets translucent. Don't let it get brown or the dish will taste bitter. Remove and set aside with the eggplant.
In remaining oil, fry the garlic and hot peppers for about 30 seconds, then add bell peppers for another 30 seconds. Keep these in the pan.
Add the eggplant and onion back to the pan and cook until eggplant is soft enough to eat.
Mix tamari and cane sugar in a separate bowl and add to the pan. Stir.
Dissolve arrowroot powder with 1/4 cup water. Add to pan, stirring constantly. Once sauce begins to boil, reduce the heat to a simmer.
Add whole basil leaves, stir until flavor is incorporated. Serve over thai jasmine rice.