1/3 lb Boneless chicken breast, OR

    1/4 lb Tofu

    3/4 lb Japanese eggplant

      6 tb Oil

      3    Garlic cloves

      4    Red chile peppers

     12    Basil leaves

      2 tb Yellow bean sauce

  Crush garlic.  Chop peppers.  Slice unpeeled eggplant crosswise into slices
  1/8 inch thick.  thinly slice chicken (or, if using tofu, cut into 1/2 inch

  cubes)  Heat oil.  Add garlic and stir fry until light brown. Add eggplant
  and chicken (or tofu) and cook for five to seven minutes. Add red chile
  peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately,
  since eggplant and basil turn dark if dish sits after cooking.
  Courtesy of Steve Frank in Wildnet Recipes