1. Peel eggplant if desired (I don't). Cut into irregular shapes but same sizes. That makes them easier to turn and keeps them from sticking to the pan. 2. Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly browned, 1-2 minutes. 3. Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks. 4. Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently. 5. Serve immediately. 6. Really good with jasmine rice :O. ---------------------------------------------------------------------------
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