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)