Pad makhuea yao

Method

1. 1 Cut the eggplant into diagonal slices, soak in diluted salt water for 5 minutes, then drain.
2. 2 Quickly fry the eggplant in hot oil for 2 minutes until the cut side is golden brown, then remove from the oil.
3. 3 Sauté the garlic and chili peppers for 30 seconds in the remaining oil in the pan.
4. 4 Add the eggplant and bell peppers, season with bean paste, soy sauce, oyster sauce, and sugar, and stir for 2 minutes.
5. 5 Turn off the heat, add the Thai basil, stir gently, and serve with hot rice.