Thai Eggplant with Basil

This recipe uses up a lot of the eggplant, peppers, and basil that are so abundant this time of year.  And it cooks quickly so you won't be slaving over a stove all day.  If you enjoy a little spiciness in your food, add some red pepper flakes or slices of fresh Thai chilies as you are warming the oil.  Pair with some Thai iced tea and for some protein, chicken satay on the grill. 

1 cup jasmine rice
2 Tbs. peanut oil
3 baby eggplants, cubed into bite-sized chunks
4 oz fresh shitake mushrooms, stems discarded and chopped
1 medium-sized onion, diced
1 medium-sized red bell pepper, seeded and diced
4 cloves garlic, finely chopped
2 Tbs. rice vinegar
3 Tbs. dark soy sauce, such as tamari
2 Tbs. dark brown sugar
20 leaves fresh basil, shredded or torn

Cook jasmine rice according to package directions. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil heat until hot. Prepare all the vegetables as you will be stirring almost continuously. Add eggplant, and stir-fry for 5 minutes. Add mushrooms and stir-fry for 5 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer or until eggplant is tender. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.