Fried Aubergine with Chili and Basil in Yellow Bean Sauce
Yield: 1 Servings
2 tb Oil 1 ts Garlic (chopped) 3 sm Chilies (chopped finely) 1 lg Purple eggplant (1 inch -cubes) 4 tb Vegetable stock 1/2 Sweet pepper 1 ts Yellow bean sauce 1 tb Light soy sauce 1 ts Sugar 20 Red basil leaves heat oil and fry garlic and chilies. Add eggplant and stock and simmer until eggplant is soft. Add the remaining ingredients. Posted to rec.food.recipes by firstname.lastname@example.org (Zeke Koch) on 92.