INGREDIENTS

• 1 tablespoon coconut oil
• ½ teaspoon crushed red pepper flakes
• 4 baby eggplants, cubed
• 1 sweet onion, chopped
•  red bell pepper, chopped
• 6 cloves garlic, minced
• 2 tablespoons rice vinegar
• 3 tablespoons tamari or soy sauce
• 2 tablespoons honey
• 1 bunch Thai basil leaves, chiffonade
• Cooked brown rice for serving

INSTRUCTIONS

1. Heat oil over medium high heat and add red pepper flakes to toast for a few seconds.
2. Add eggplant and stir fry for a few minutes before adding onion and bell pepper.
3. Continue cooking for a few minutes more or until veggies begin to soften.
4. Add garlic and cook one minute more.
5. Add vinegar, tamari, and honey – stir to combine for another two minutes.
6. Remove from heat and add Thai basil, tossing to combine.
7. Serve over cooked brown rice.

Serves: 4