Eggplant with Tofu
Source: Keo's Thai Cuisine by Keo Sananikone
Servings: 3-4

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 tbsp 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 tbsp yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste)

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.