Ingredients:

1/2 box (8 oz) Rice Noodles, any width
1 eggplant, diced into 1 1/2″ cubes
1 tablespoon salt
3 tablespoons olive oil
1 red bell pepper, julienned
1 medium onion, diced
6 cloves garlic, chopped
5 plum tomatoes, quartered lengthwise
3 tablespoons Garlic Chili Pepper Sauce
1/3 cup Sweet Red Chili Sauce
1 tablespoon chopped fresh ginger
1/2 cup fresh basil, chopped
Juice from one lime

Methods:

1. Soak Rice Noodles according to package for sauté.
2. Place eggplant in strainer. Sprinkle eggplant evenly with salt. Let sit 30 minutes (to remove bitter juice).
3. Press excess brown juice from eggplant.
4. In sauté pan, heat olive oil over medium high heat.
5. Stir fry eggplant until slightly brown, about 2 minutes.
6. Add red bell pepper, onion and garlic. Cook until they begin to soften, about 2-3 minutes.
7. Add drained Rice Noodles, plum tomatoes, Garlic Chili Pepper Sauce, Sweet Red Chili Sauce, ginger and basil. Cook until tomatoes begin to soften but are not mushy, about 3 minutes. (If noodles begin to stick, add water as needed. Up to 1/2 cup of water may be added.)
8. Stir in lime juice just before serving. Serve hot.