Ingredients:
2 teaspoons EACH toasted sesame oil and organic canola oil
1 lb. asian eggplant, roll cut in 1″ pieces
1/4-1/2 teaspoon salt (to taste)
4-6 tomatoes, cored, most seeds removed and roughly chopped
8-10 red scallions, divided (red bottoms and 1″ green pieces)
1 heaping Tablespoons chopped peeled ginger root
1 large clove garlic, chopped
1-2 Tablespoons tamari (to taste)
1 Tablespoon dark balsamic vinegar
2 sprigs thai basil, leaves pulled off stem, cut chiffonade
Method:
Heat oils in deep saute pan or dutch oven. Add cut eggplant and stir fry over med high heat about 3 minutes. Add salt and tomatoes and continue to stir fry another 3-5 minutes until eggplant is almost tender and tomatoes begin to break down. Add red part of scallions, ginger, garlic, tamari and vinegar. Cook another minute or two. Add in green part of scallion, basil. Cook one minute. Taste and add more tamari, salt, vinegar or basil as desired. Serve with cooked brown basmati rice and hot sauce. ENJOY.
By Nancy Maurelli
