Thai Basil Eggplant Stir-Fry

Heat 2 tbsp of oil in a large skillet, sauté the sliced eggplant. Add a little water to help the eggplant to cook through. Eggplant is cooked when tender, don’t over cook as this will make the eggplant mushy.

Remove cooked eggplant from skillet and heat 1 tbsp oil, add the bell pepper and onion and sauté until soft. 

Add the garlic and continue to cook for 1-2 minutes. Add the cooked eggplant and stir thoroughly.

Pour the sauce mixture into the cooked vegetables and cook for 2-3 minutes until the sauce has thickened and coated all of the vegetables. Add the torn basil leaves and toss to combine. 

Serve with quinoa or rice.