Sweet and Sour Thai Eggplant
By Melissa's Corporate Chefs
1 pound Thai Eggplant quartered
1 tablespoon Salt
3 tablespoons Olive Oil
1 Organic Bell Pepper (use Red Bell Pepper) julienned
1 Onion diced
6 cloves Organic Garlic chopped
1 can Plum tomatoes drained and cut into quarters
1/4 cup Sweet Chile Sauce
1/2 cup Basil chiffonade
Your Favorite Stir Fry Sauce -- to taste
Add oil 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, Your Favorite 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.