Yum Alert: Vegan Thai Basil Eggplant

As a vegeterian, sometimes I pretend that eggplant is meat and therefore try to put it into as many meals as I can. In the past, I’ve only put the Italian twist on eggplant (with eggplant parmasean) but I’ve never though to put a Thai twist on it.

Ingredients:

• 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants)
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 white onion, halved and thinly sliced
• 1 14-oz. block firm tofu
• 2 cloves garlic, minced
• basil leaves
• vegetable oil

• 4 1/2 T Hoisin Sauce (Koon Chun)
• 1/2 cup soy sauce ( gluten-free: use San-J Tamari gluten-free soy sauce)
• 1/4 cup water
• 1-2 teasp chili sauce (I use Huy Fong Chili Sauce)
• 2 teasp corn starch

Image and ingrediants [ via ]