Cara

• 1/2 - 1 tsp Crushed red pepper
• 3 baby eggplants, cubed
• 1 medium onion, diced
• 1 medium red pepper, diced
• 4 cloves garlic, finely chopped
• 2 tbsp white vinegar
• 3 tbsp soy sauce or tamari
• 2 tbsp brown sugar
• 20 leaves fresh basil, shredded or torn
• Your favorite rice or pasta

Cok rice according to directions.

In a deep skillet or wok over high heat, add oil and crushed red pepper. Sizzle 10-15 seconds. Add eggplant and stirfry 5 minutes. Add onion, bell pepper, and garlic. Stirfry 5 more minutes. Add vinegar and soy sauce. sprinkle with sugar and toss a little longer.

Remove pan from heat, add basil leaves and toss to combine.

Serve over hot cooked rice or pasta.