Thai Spicy Eggplant with Sweet Basil
This is one of my favorites! I adapted this recipe from Rachel Ray.
1 cup of brown rice, cooked
2 T peanut oil
1/2 t crushed red pepper
3 baby eggplant, diced
1 med onion, diced
1 med red bell pepper, diced
2 T white vinegar
3 T braggs amino or dark soy sauce
2 T dark brown sugar
20 fresh basil leaves, chopped
handful of cashews
Prepare rice.
Heat deep skillet or wok. Add oil, crushed pepper, let sizzle. Add eggplant and stir-fry 2-3 minutes. Add onion and bell pepper and cook another 3 minutes. Add white vinegar and soy/braggs. Sprinkle with sugar and toss, 1-2 minutes. Remove pan from heat, add basil and toss with eggplant. Serve over hot rice and
