Ingredients:

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2-3 cloves garlic, crushed
1-5 red chili peppers, seeded and chopped
10-15 sweet basil leaves
1-3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China,so season to taste)

Instructions:

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.Cut tofu into 1/2-inch cubes.Heat oil in skillet; add garlic and stir-fry until light brown (don’t burn!). Add eggplant and tofu and cook for 5 to 7minutes. Add remaining ingredients; mix gently.Serve immediately,since eggplant and basil turn dark if dish sits after cooking. Makes 3to 4 servings.