Recipe - Eggplant With Tofu

Three fourths pound Japanese eggplant
(about 3 cups cut or sliced up )
One fourth pound Tofu
6 tablespoon Oil
2 to
3 Garlic cloves; crushed
1 to
5 Red chili peppers
seeded and chopped
10 to
15 Sweet basil leaves
1 tablespoon to
3 tablespoon Yellow bean sauce
(SEE NOTE)

NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
or China, so season to taste)

Slice unpeeled eggplant crosswise into slices 1/8inch thick. Cut tofu into
1/2inch cubes. Heat oil in skillet; add garlic and stirfry until light
brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add
remaining ingredients; mix gently. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking. Makes 3 to 4 servings.

Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com
(Stephanie da Silva)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini