Thai Eggplant with Tofu
from Keo's Thai Cuisine by Keo Sananikone

Ingredients
3/4 lb Asian baby eggplant (about 3 cups sliced)
1/4 lb firm tofu
3 T oil
2 to 3 cloves garlic, crushed
1 to 5 red chili peppers, seeded and chopped
10 to 15 sweet basil leaves
1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste)
I added pinch of light borwn sugar.

Directions
Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.