Thai Basil Eggplant

Ingredients:

2 large chinese or japanese eggplants, cut into 3/4 inch wedges
1/2 onion, thinly sliced
1/2 red bell pepper, julienne
1/2 green bell pepper, julienne
1/2 yellow bell pepper, julienne
2 cloves garlic, minced
1 block extra firm tofu, cut into cubes
handful of thai basil
coconut oil
1/4 cup hoisin sauce
2 tablespoons soy sauce
hot pepper sauce, to taste
1/4 cup water
2 tablespoons cornstarch

Cook eggplant in a bit of oil. Add very little water, cover and cook until crisp tender.

Meanwhile, saute the onions until golden, adding the garlic halfway through. Add onion to eggplant.

Saute the peppers until crisp tender and add to the eggplant.

Shallow fry the tofu and add to the eggplant.

Combine the hoisin sauce, hot pepper sauce, water, and cornstarch in a bowl and fold everything together. Bring to a simmer. Remove from heat and stir in basil leaves.