Thai Eggplant, Tommy Tang
1/2 cup olive oil
2 T finely chopped red onion
2 T finely chopped garli
1 pound asian or regular unpeeled eggplant, thinly sliced
6 T toasted pine nuts
6 mall dried chilies
3 T chicken stock
2 T thai sweet black bean sauce
1 T roasted chili paste
1/4 cup chopped thai or regular basil
1 t black pepper
2 sprigs basil for garnish.
Heat oil in a large skillet over high heat.
Add onion and garlic and saute until garlic is lightly colored.
Add egg plant and saute one miute.
Add remaining ingredients except garnish and cook, stirring constantly until eggplant is tender,
about 4-5 minutes. Transfer to a platter, garnish with basil and serve.