Ingredients:
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3/4 lb   Japanese eggplant (about 3 cups sliced)
1/4 lb   tofu
6 T      oil
2-3      cloves garlic, crushed
1-5      red chili peppers, seeded and chopped
10-15    sweet basil leaves
1-3 T    yellow bean sauce (yellow bean sauce from Thailand is
         saltier than sauce from Hong Kong or China, so season to
         taste)

Instructions:
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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.