Braised Eggplant with Garlic and Basil

Ingredients

• 1/4 cup light soy sauce
• 1 teaspoon sugar
• 2 teaspoons chili bean sauce
• 1 teaspoon cornstarch
• 3 tablespoons vegetable or peanut oil
• 1 pound Chinese eggplant, sliced into 1/2-inch disks
• 2 medium cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 cup fresh basil leaves, preferably Thai basil

Directions

1. In a small bowl, stir together 1 1/2 cups water, the soy sauce, sugar, and chili bean sauce. In another bowl, mix 1/4 cup water with the cornstarch.
2. Warm the oil in a large fry pan or Dutch oven over medium-high heat until it looks glossy and hot. Add the garlic and eggplant, then scatter the salt over the top. Cook for about 2 minutes, stirring now and then, until the eggplant has just started to soften and the garlic smells fragrant.
3. Pour in the soy sauce mixture and bring everything to a boil. Lower the heat so the liquid bubbles steadily but gently, and cook uncovered for about 15 minutes, turning or stirring the eggplant from time to time, until the slices are tender and the liquid has cooked down by about half.
4. Stir the cornstarch mixture again in its bowl to loosen it, then add it to the pan with the eggplant and stir until the sauce thickens. Taste and adjust with more salt, soy sauce, chili sauce, or sugar if you like. Take the pan off the heat, fold in the whole basil leaves, and serve right away.