1 pound Thai eggplant, quartered
1 teaspoon salt
2 tablespoons olive oil
Cooking spray (if necessary to supplement the oil)
1 bell pepper (any color)
1 onion, diced
4 cloves garlic, chopped
Five plum tomatoes, cut into quarters (more or less to taste)
1/4 cup sweet chile sauce
1/2 cup basil chiffonade
Stir-fry sauce to taste
Add oil and cooking spray to a hot sauté pan, when hot, add eggplant and salt. Sauté over medium heat until lightly browned. Add bell pepper, onion and garlic. Stir until pepper starts to collapse, add tomatoes, stir-fry sauce and sweet chili sauce.
Cook for 5 minutes or until eggplant and peppers are soft. Remove from heat, add basil, toss to coat well and serve over hot, cooked rice.
<B> - Adapted from a recipe by Melissa's Produce</B>