• 3/4 lb Japanese eggplant, (about 3 cups, sliced)
• 1/2 lb tofu
• 6 TBS oil
• 2-3 cloves garlic, crushed
• 1 to 5 red chili peppers, seeded and chopped
• 15 sweet basil leaves
• 1-3 T nuc mam or fish sauce (Soy sauce can be substituted.)

Sliced unpeeled eggplant crosswise into slices 1/2- inch thick. Cut tofu into 1/2 inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown. Add eggplant and tofu and cook for 5-7 minutes. Add remaining ingredients; mix gently. Serve immediately since eggplant and basil turn dark after sitting.

This recipe is best made with the Asian banana shaped eggplants-either Chinese or Japanese.

Vegetarian -- Vegetable Dishes -- Eggplant -- Tofu

Tofu sometimes also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food made by coagulating soy milk, and then pressing the resulting curds into blocks.
 

Though commonly thought of as a vegetable, eggplant is actually a fruit, specifically a berry.