Basil Eggplant

Directions

1. 1
   1.
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   Slice the eggplants into irregular chunks by turning it 45 degrees.
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   This enables easy turning in the wok.
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   2.
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   In a separate bowl, mix together the oyster sauce, sugar and salt.
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   Set aside.
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   3.
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   Heat wok over medium high heat.
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   Add oil, garlic and chillies, stir until garlic becomes golden and aromatic.
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    4.
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    Toss in the cut up eggplant and stir.
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    5.
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    Add in the water and cover the wok.
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    After 7 minutes or so, give the eggplant a stir.
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    6.
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    Eggplant is done when it has turned translucent.
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    If needed, add more water and return lid to wok for another few minutes.
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    7.
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    Once eggplant is cooked, add in the oyster sauce mixture, toss until completely covered.
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    8.
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    Turn heat off, throw in the basil and stir until just wilted to retain that beautiful green colour.
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    This dish is so delicious, I dont even bother with the steamed rice.