spicy eggplant

i started with:

1 tbsp olive oil
4 frozen chinese chillies
1" fresh peeled and diced ginger root
1 tbsp tj's crushed garlic

and sauteed it on low heat in a wok for 4 minutes while i diced

2/3 japanese eggplant
a handful fresh basil leaves
green onions

and added to the sauteed oil mix, trying to coat all of the eggplant with it

cooked on high heat until the eggplant was slightly browned, then took

2 tsp better than bouillon dissolved in 2 cups water

and poured it into the eggplant mixture, covering with a lid

while i waited for this to steam, i got distracted and set off our super-sensitive smoke alarm. steam sets off our smoke alarm. poor guinness...

i pulled out the chillies, and served. it's awesome, too spicy for the boy, but he enjoyed the adzuki beans with coconut milk i also made for dinner.