Mixing Indian curry paste with hoisin makes a spicy, sweet, fragrant sauce perfect with eggplant. Use the long Japanese eggplant for this. They are not bitter. Make ahead of time and reheat.

Sauce:

2 tablespoons mild Indian curry paste

2 tablespoons hoisin sauce

¼ cup rice vinegar

2 teaspoons sugar

½ cup water

Eggplant:

3 tablespoons vegetable oil

1 tablespoon chopped ginger

1 teaspoon chopped garlic

1 cup sliced onion

3 Asian eggplants, cut in half lengthwise and sliced on the bias into 1-inch pieces

Salt and freshly ground pepper

2 tablespoons chopped Thai basil (or mint)

Combine curry paste, hoisin sauce, rice vinegar, sugar and water in a bowl. Reserve.

Heat vegetable oil in a wok or skillet over high heat. Add ginger, garlic and onion and sauté until just limp, about 1 minute. Add eggplant and stir-fry for about 5 minutes or until it is browned and crisp-tender. Pour over reserved sauce and bring to boil. Reduce heat to medium-low, cover and simmer for 5 minutes or until eggplant is tender. Season with salt and pepper. Sprinkle with Thai basil before serving. Serves 4 to 6.