Eggplant with Tofu

Recipes Ingredients:

3/4 lb Japanese eggplant
5 Red Chili peppers
- (about 3 cups sliced)
-- seeded and chopped
1/4 lb Tofu
10 -to
6 tb Oil
15 Sweet basil leaves
2 -to
1 tb -to
3 Garlic cloves; crushed
3 tb Yellow Bean sauce
1 -to
- (SEE NOTE)

Recipe Instructions:

NOTE: (yellow Bean Sauce from Thailand is saltier than Sauce from Hong Kong or China, so season to taste) 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 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva)