This dish is a treat, not only for vegetarians, but for anyone who enjoys fresh vegetables stir fried using a home-style recipe. If you love eggplant like I do, your taste buds will thank you.

INGREDIENTS:

1 large eggplant (cut into medium size pieces)
1 cup shiitake mushrooms (cut into mouth size pieces)
½ cup red pepper (cut into slices approx. 1 inches long)
1 cup basil leaves (preferably Thai basil)
1 cup napa (cut into 2 inches lengths)
2 tbsp. shallots
2 cup water (for boiling)
2½ tbsp. olive oil
3 tbsp. palm sugar
2 tbsp. soybean paste
2 tbsp. light soy sauce
2 tbsp. water (for stir frying)

PREPARATION:

1. Mix 2 cups of water with 1 tbsp. of palm sugar and ½ tbsp. of olive oil and bring to a boil. Place the napa into the boiling water for a few seconds, then remove and set aside. Then, add the eggplants and boil for about 10 minutes.
2. Meanwhile, arrange the basil on both sides of a plate, placing the napa in the middle of the plate. When removed from the boiling water, place the eggplants on top of the napa and set aside.
3. Mix 2 tbsp. of water with the remaining palm sugar, soybean paste and light soy sauce, then set aside.
4. Heat a wok using a medium high heat setting, then add the remaining olive oil followed by the shallots. Stir fry for a few minutes until fragrant. Then add the mushrooms, red peppers and the soybean paste mixture from item 3 above. Continue stirring until the mushrooms are tender.
5. Remove the contents, and pour onto the eggplants and napa.
6. Garnish with basil and serve immediately.

Makes 3 servings