Ingredients Edit

Directions Edit

  1. Cook jasmine rice according to package directions.
  2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat.
  3. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds.
  4. Add eggplant, and stir-fry for 2 to 3 minutes.
  5. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more.
  6. Add vinegar and soy sauce.
  7. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
  8. Remove pan from heat, add basil leaves and toss to combine with eggplant.
  9. Serve over hot cooked rice.

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