This Thai basil eggplant recipe is filled with crispy bell peppers, caramelized onions, and tender Japanese eggplant and tossed in a salty, slightly spicy sauce. It balances savory, salty, sweet, bitter, umami, and spicy flavors.
Cook the eggplant: Heat oil in a large skillet on medium-high heat. Sauté the eggplant slices in a single layer if possible. Add a little water to help the eggplant to cook through.
Cook the peppers and onion: Heat 1 tablespoon vegetable oil, add the peppers and onion, and sauté until soft. Add the minced garlic and continue to cook for 1-2 minutes more.
Pour in the sauce: Pour the sauce mixture into the cooked vegetables and cook for 2-3 minutes until the sauce has thickened and coated all of the vegetables.