Eggplant with Bean curd and Basil Recipe

Ingredients:

1 tbsp/ 15 ml
1 tsp/ 5 ml
1/2 lb/ 225 g
1
4
1/2 tsp/ 2.5 ml
1/4 tsp/ 1 ml
1/2 tsp/ 2.5 ml
1/4 tsp/ 1 ml
1/2 cup/ 125 ml
 

vegetable oil
chopped garlic
firm bean curd, cut in 3/4 inch/ 2 cm cubes
medium eggplant, peeled and cut in 3/4 inch / 2 cm cubes
ripe tomatoes, peeled and quartered
sugar
dried basil
salt
pepper
vegetables stock

Method:

1. Heat oil in a wok. Lightly fry garlic and bean curd. Add eggplant, tomatoes, sugar, basil, salt, pepper and stock. Bring to a boil, then simmer gently until eggplant is tender. The mixture may be thickened slightly with cornstarch if preferred.

Serves 6

 

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