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Eggplant With Chicken (Or Tofu)

ethnic, poultry, vegetables

1/3 lb boneless chicken breast or
1/4 lb tofu
3/4 lb japanese eggplant (about 3c)
6 tablespoon oil
3 garlic cloves
4 red chile peppers
12 basil leaves
2 tablespoon yellow bean sauce

Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggpland and basil turn dark if dish sits after cooking.

Yield: 4 servings

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