

Serves 2

3 cups eggplant- 3/4 ” cubes

1 cup bell peppers( I used yellow and orange)- cubed

3/4 cup yellow onion- cubed

2 cloves garlic- smashed

1 1/2 TBsp basil- dived

Sauce:

4 TBdp hoisin sauce

5 TBspsoy sauce

1/3 cup water

1 TBsp sriracha sauce

2 TBsp cornstarch

Put 2 TBsp oil in a wok and add eggplant. Stir and cook on medium heat for about a minute. Add 1/3 cup water and cover for 6 minutes on low-medium heat. Uncover and coook for another 6 minutes. Remove from wok. Add peppers and onions and cook until slightly soft then add garlic. Add eggplant and then combine the sauce ingredients and add to mix. Cook until thickened.

Sooooo tasty! Add more hot sauce if you like it spicy! The eggplant is soft and goey! Cook less if you like it firm. The peppers and onions should have a nice crunch, but cook as you like. Who needs take out!!!!