Recipe from the Athens Farmers Market Cooking Demo on August 14, 2010:

Thai Basil, Eggplant and Sweet Peppers

When I think of late summer, I think about eggplant and peppers, which are two crops that thrive in the heat of a Georgia summer.  This recipe pulls inspiration from Thailand with a tangy sweet sauce and Thai basil, but still uses local ingredients. Recipe by Craig Page, Executive Director, PLACE.

Ingredients:

• 3 large eggplant or 6-8 japanese eggplant, cut into 1/2” cubes
• 6-8 nardello peppers or other smaller sweet pepper, de-seeded and cut
• 1-2 small red chillies, de-seeded and diced (optional based on preference)
• 1 medium onion, sliced
• 3-5 garlic cloves, chopped
• 1/2 cups dry roasted unsalted peanuts, chopped (optional)
• 4 Tbsp Thai basil, chopped with some small sprigs reserved for garnish

Marinade:

• 2 tsp cornstarch dissolved in 1 Tbsp of cool water
• 2 Tbsp soy sauce
• 1/4 cup broth or white wine

Sauce:

• 3 Tbsp white wine
• 1 cup broth (vegetable or chicken, store bought or made from scratch)
• 2 Tbsp soy sauce
• 2 Tbsp rice wine vinegar
• 1 lemongrass stalk, pale section sliced or minced, or 1 tsp dried ground lemongrass
• 2 Tbsp fish sauce (omit if making vegetarian or use less or none if so desired)
• 2 Tbsp local honey

Other:

• 2 Tbsp cornstarch dissolved in 1/3 cup cool water (this is called a cornstarch slurry)
• 1-2 Tbsp oil for stir frying

Instructions:

1. Mix marinade ingredients in a bowl.  Toss cubed eggplant in marinade and let rest for 20 minutes on the counter. 
2. Mix sauce ingredients in a bowl and set aside.
3. Heat oil in a wok or large frying pan over medium-high heat.  Fry the onion, sweet peppers, chillies (if using), and garlic for 1-2 minutes. 
4. Add the eggplant and the marinade.  Cook 5 more minutes. If the pan becomes too dry, add a little broth or wine 1 Tbsp at a time as needed.  Eggplant should be softened. 
5. Add the sauce prepared earlier to the pan along with the peanuts.  Bring to a boil.
6. Add half of the cornstarch slurry and stir continuously until the mixture stops thickening.  If it needs to be thicker, add more of the cornstarch slurry until you reach the desired consistency. 
7. Add the thai basil.
8. Taste test for salt and sweetness, adding more honey for sweetness, or add salt or more fish sauce if not salty enough.  If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp more dark soy sauce.  The sauce should taste tangy and a little sweet. 
9. Serve with rice or asian noodles.  Serves 4.