A quick stir fry of baby Thai eggplants with sweet cherry tomatoes flavored with lots of thai purple basil.
Easy, delicious and a great way to use up your eggplant. This is one recipe that will not disappoint.
It cooks for just a little bit on the stove and then gets finished off in the oven, gently simmering and softening in its own sauces.
The sauce is great with all kinds of grilled veggies, fish or even firm tofu. Eggplants are used in this recipe.