Title: Eggplant with Tofu
Categories: Thai Vegetarian
Yield: 4 Servings

3/4	lb	Japanese eggplant (about 3 cups sliced)
1/4	lb	Tofu
6	tb	Oil
2		-to
3		Garlic cloves; crushed
1		-to
5		Red chili peppers - seeded and chopped
10		-to
15		Sweet basil leaves
1	tb	-to
3	tb	Yellow bean sauce (SEE NOTE)

NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings.

Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva)

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