RECIPE FROM:
Chef Anthony
ACF Kalamazoo/Battle Creek

INGREDIENTS:

SAUCE

  • 1/2 c. water

  • 1/4 c. fish sauce

  • 2 tbsp. packed brown sugar

  • 2 tsp. grated lime zest plus 1 tbsp. juice

  • 2 tsp. cornstarch

  • 1/8 tsp. red pepper flakes

VEGETABLES

  • 2 tbsp. plus 1 tsp. expeller-pressed canola oil

  • 6 garlic cloves

  • 1 tbsp. grated fresh ginger

  • 1 lb. eggplant, cut into 3/4-inch pieces

  • 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces

  • 1/2 c. basil leaves, torn into rough 1/2-inch pieces

  • 2 scallions, sliced thin

DIRECTIONS:

FOR THE SAUCE

  1. Whisk all ingredients together in bowl.

FOR THE VEGETABLES

  1. Combine 1 tsp. oil, garlic, and ginger in bowl. Heat remaining 2 tbsp. oil in 12-inch nonstick skillet over high heat until shimmering. Add eggplant and bell pepper and cook, stirring often, until well browned and tender, 8 to 10 minutes.

  2. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet until fragrant, about 30 seconds.

  3. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Turn off heat, stir in basil and scallions and serve.