Summer Series: Thai Basil Eggplant

Ingredients:

• 3 Tbsp coconut oil

• 1 large Italian eggplant, sliced into 1/2 inch thick, 1-2 inch long pieces

• 1 green bell pepper, sliced into thin 2-3 inch strips

• 1 red bell pepper, sliced into thin 2-3 inch strips

• 1 medium onion, sliced into thin 2-3 inch strips

• 5 cloves garlic, chopped

• 1.5 inches fresh ginger, chopped

• 1-2 Thai green chilies (or serrano peppers), depending on what level of spicy you prefer, each sliced lengthwise into 4 strips and then sliced again in half (so now in 8 pieces), seeds intact

• 1/3 cup hoisin sauce

• 1/2 cup soy sauce (you can also use tamari or coconut aminos)

• 1/4 cup water

• 1 Tbsp corn starch

• 2 Tbsp sugar

• 1 cup fresh basil, chopped

• Crushed red pepper or sriracha (or spicy condiment of choice) to add any extra desired heat while serving

Instructions:

1. Heat 2 Tbsp coconut oil in a large skillet or pot over medium heat. Add eggplant and saute for about 2 min. Cover and let cook until tender, stirring/scraping pan every few minutes to avoid burning. If eggplant is sticking too much, add a little water.

2. Add 1 more Tbsp coconut oil to the pan and stir well. Add bell peppers, onions, garlic, ginger, and chilies. Saute on medium-high until peppers and onions begin to brown. Again, if sticking too much to the pan, add a little water.

3. In a small bowl combine hoisin sauce, soy sauce, water, and corn starch. Whisk well until homogeneous.

4. Pour sauce onto veggies and stir well. Simmer over medium-low heat for about 2 min.

5. Stir in sugar and cook an additional 5 min on low.

6. Take off heat and stir in fresh basil.

7. Serve over rice, and enjoy!