Stir-fried Eggplant with Pork

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Ingredients

• 2 (red) chiles, such as cayenne, Fresno, or jalapeño
• 1 Tbsp. cookin’ honey
• 3 medium Japanese or Chinese eggplants (about 12 oz. total)
• 1 lb. ground pork, ground chicken, tempeh crumbles, or crumbled tofu
• 3 garlic cloves, thinly sliced
• 1 tsp. toasted sesame seeds
• ½ cup basil leaves, plus more for serving
• 2 Tbsp. unseasoned rice vinegar
• 2 tsp. soy sauce (or tamari)

Directions

1. Consider starting some rice to eat along with this.
2. Finely chop chiles and combine into a small bowl with 1 Tbsp honey and a pinch of salt.
3. Slice eggplants crosswise into 3-inch pieces, then quarter lengthwise. Heat 2 Tbsp oil in skillet, then cook eggplant until browned and crisp-tender (6-8 minutes, toss occasionally). Add more oil as necessary. Transfer to a plate.
4. Heat 1 Tbsp oil in skillet, then add all your pork. Crumble into small pieces and brown. Add garlic and sesame seeds and cook until very fragrant. Add ½ cup basil leaves and toss until wilted, 2-3 minutes.
5. Stir vinegar and tamari into chile mixture made in step 1. Return eggplant to skillet and add half the sauce. Combine and cook until eggplant is tender – just 1-2 minutes. Add salt as needed.
6. Plate and garnish with more sauce and some fresh basil.