3/4 pound eggplant, about 3 cups sliced
1/4 pound tofu
6 tablespoons oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 tablespoons fish sauce
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. 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. 3 to 4 servings.
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