Title: Eggplant with tofu
 Categories: Thai, Vegetables
      Yield: 4 Servings
 
    3/4 lb Japanese eggplant
           - (about 3 cups sliced)
    1/4 lb Tofu
      6 tb Oil
      2    -to
      3    Garlic cloves; crushed
      1    -to
      5    Red chili peppers
           --  seeded and chopped
     10    -to
     15    Sweet basil leaves
      1 tb -to
      3 tb Yellow bean sauce
           - (SEE NOTE)
 
  NOTE: (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.  Makes 3 to 4 servings.