Thai Basil Eggplant

The recent purchase of two big beautiful globe eggplants left me with a bit of a dilemma ... what to make, what to make. The easy answer is vegan Eggplant Parmesan but I wanted something different. Thank goodness for Pinterest! http://vegetariangastronomy.com/2013/05/thai-basil-eggplant-vegan-contains-gluten/ This dish really caught my eye with it's colorful and varied list of ingredients. And it tastes every bit as good as it looks!

Thai Basil Eggplant

• 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants)
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 white onion, halved and thinly sliced
• 1 14-oz. block firm tofu
• 2 cloves garlic, minced
• basil leaves
• vegetable oil
For the sauce:
• 4 1/2 T Hoisin Sauce (Koon Chun), ( gluten-free: use Sun-Luck brand Hoisin Sauce - see notes below)
• 1/2 cup soy sauce ( gluten-free: use San-J Tamari gluten-free soy sauce)
• 1/4 cup water
• 1-2 teasp chili sauce (I use Huy Fong Chili Sauce)
• 2 teasp corn starch

To Prepare the Eggplant:
1. Cut off the top and bottom tips.
2. If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally (see picture above for an example of how the eggplant pieces should end up looking).
3. If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.
4. In a large non-stick pan or stainless steel pan, heat 2-3 T of vegetable oil on medium heat.
5. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.
6. Check the eggplant every 5-7 minutes to make sure the eggplant does not burn or stick to the pan. Stir the eggplant pieces and feel free to add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if you need (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don't end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.
7. The eggplant is done once it is cooked, but firm so it is still holding shape. Turn off the heat and set aside in the pan.
To Prepare the Tofu:
8. Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).
9. Cut the tofu into 1/2-Inch cubes and pan fry on medium-high heat with 2 T vegetable oil (in another non-stick frying pan), mixing and turning frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). While the tofu is cooking, continue on to prepare the sauce.
To Prepare the Sauce:
10. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer more spice.
11. Once the tofu is done, set it aside in a separate bowl.
12. In the same non-stick frying pan pan, add 1 T vegetable oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through and saute it into the onions and bell peppers.
To Prepare the Dish:
13. Add the cooked tofu and veggies to the pan with the cooked eggplant. Turn the heat up to medium and stir in the sauce.
14. Once the pan is hot, turn the heat down to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. Do not burn off all the sauce. This should only take a few minutes.
15. Turn off the heat and add some freshly chopped basil. Mix once more and serve hot with some quinoa or brown rice!