Vegan Week, Dish 4: Basil Eggplant

This dish is adapted from another recipe from http://www.thaitable.com/. If you love eggplants like I do, you're going to love this dish! It's also quick and easy so it's an awesome dish to for a busy weeknight.

Ingredients
4 Chinese eggplants
2 cups Thai basil leaves
2 tb minced garlic
2 Thai chili peppers, finely chopped (optional)
1 1/2 tb sugar
3 tb soy sauce
2 tb oil
2 tb water

Directions
1 Slice the eggplants at an angle, alternating sides with each cut.

2 In a preheated pan over medium high heat, add oil, garlic and chili peppers and saute till fragrant .
3 Add the eggplants and stir to combine.

4 Add water, lower heat to medium, cover and let cook for about 5-8 minutes, until eggplants are almost cooked through.
5 Add sugar and soy sauce and stir. Cook for another 2-5 minutes, until eggplants are cooked through. They will become almost translucent.

6 Remove from heat, add basil and stir to incorporate.

7 Serve hot over steamed rice.