Mixing Indian curry paste with hoisin makes a spicy, sweet, fragrant sauce perfect with eggplant. You can make this ahead of time and reheat.
Ingredients: Method:
2 Tbsps mild Indian curry paste
2 Tbsps hoisin sauce
¼ cup rice vinegar
2 tsps sugar
½ cup water

Combine sauce ingredients in bowl. Reserve.
3 Asian eggplants

Cut eggplants in half lengthwise and then slice on the bias into 1-inch pieces.
3 Tbsps vegetable oil
1 Tbsp chopped ginger
1 tsp chopped garlic
1 cup chopped onion

Heat oil in a wok over high heat. Add ginger, garlic and onion and saute until just limp, about 1 minute. Add eggplant and stirfry for about 5 minutes, until it is browned and crisp-tender.
Pour the sauce over and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes until eggplant is tender.
2 Tbsps chopped fresh basil (or mint)
Sprinkle with basil before serving.
Serves 4-6 from Lucy Waverman's Weekend Menu column in The Globe & Mail, August 25, 2007