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Eggplant With Tofu

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      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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