Thai Spicy Eggplant with basil

This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. This was a big hit in our house!  I’ll be making this again and again.

Adapted from Rachael Ray 30-Minute Veggie Meals

Serves 2

Prep time: 10 minutes

Cook time: 10 minutes

  • 1 cup jasmine or brown rice (used pkged organic cooked that required only a microwave
  • ½ to 1 tsp. crushed red pepper, or to taste
  • 3 baby eggplants, cubed into bite-sized chunks
  • 1 medium-sized onion, diced
  • ½ cup frozen corn
  • 1 medium-sized red bell pepper, seeded and diced
  • 4 cloves garlic, finely chopped
  • 2 Tbs. white vinegar
  • 2 Tablespoons ginger
  • 3 Tbs. low sodium soy sauce
  • 2 Tbs. maple syrup
  • 1/2 cup minced cashews and/or peanuts
  • 10 leaves fresh basil, shredded (I used a small cube of frozen basil)


  1. Cook jasmine or brown rice according to package directions.
  2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat.
  3. Add onions and crushed red pepper, and cook until they begin to soften.
  4. Add bell pepper, ginger and garlic, and stir-fry for 3 minutes.
  5. Add eggplant and corn, and stir-fry for 3 more minutes.
  6. Add vinegar, maple syrup and soy sauce and stir to combine.
  7. Remove pan from heat, add basil leaves and toss to combine with eggplant.
  8. Serve over hot cooked rice and top with the crushed peanuts or cashews.
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