Thai Basil Eggplant Stir-Fry

0 In a small mixing bowl mix all of the sauce ingredients together. Set aside.
1 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.
2 Remove cooked eggplant from skillet and heat 1 tbsp oil, add the bell pepper and onion and sauté until soft. 
3 Add the garlic and continue to cook for 1-2 minutes. Add the cooked eggplant and stir thoroughly.
4 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. 
5 Serve with quinoa or rice.