3/4 lb Japanese eggplant

           - (about 3 cups sliced)
    1/4 lb Tofu

      6 tb Oil

      2    -to

      3    Garlic cloves; crushed

      1    -to

      5    Red chili peppers

           --  seeded and chopped
     10    -to

     15    Sweet basil leaves

      1 tb -to

      3 tb Yellow bean sauce

           - (SEE NOTE)
  NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
  or China, so season to taste)
  Slice unpeeled eggplant crosswise into slices 1/8-inch thick.  Cut tofu
  into 1/2-inch cubes.  Heat oil in skillet; add garlic and stir-fry until
  light brown (don't burn!).  Add eggplant and tofu and cook for 5 to 7
  minutes.  Add remaining ingredients; mix gently.  Serve immediately, since
  eggplant and basil turn dark if dish sits after cooking.  Makes 3 to 4
  servings.
  Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com
  (Stephanie da Silva)