spicy eggplant basil stir-fry

When I hear eggplant and basil, my mind goes straight to the delicious Italian dishes I grew up with but tonight I'm straying from the norm.  Our basil is growing like weeds out back and I just got an eggplant and jalapenos fresh from a family friend's garden (my eggplants aren't quite ready for harvest just yet).  I've had eggplant basil dishes at Thai restaurants before and love the Asian inspired flavors, but could do with out the crazy amounts of extra sauce so I thought I'd give the dish a go.  

Spicy Eggplant Basil Stir-fry (serves 4)
1 medium eggplant
1 tsp crushed garlic
3 green onion stalks
1/2 red bell pepper
 2 jalapeno peppers
1 generous handful fresh basil
1 package firm tofu, drained and pressed 
4 tbsp teriyaki sauce
1 tsp Siracha sauce (optional if you like things HOT)
1 tbsp sesame oil
1/2 cup water

Start by prepping the tofu.  Cut it into smaller chunks, place it on a bunch of paper towels, fold the paper towels to cover the tofu, then place your cutting board on top.  The added weight of you chopping the veggies will help the tofu to drain a little quicker.  Don't let the tofu deter you from this recipe.  If you're not down to give the tofu a try, opt for chicken or lean beef... you need some protein to balance out the meal. 
Next, prep the jalapenos.  It seems like common knowledge but, be careful handling hot peppers!  Don't touch your face, especially your eyes... Slice the peppers in half then take out the seeds and ribs.  If you like things hot leave some of the insides and just give them a good chop. 

 Then cut the green onions (otherwise known as scallions) about an inch long.  Cut the red bell pepper into thin strips.  Next chop the eggplant, I like to leave the skin on, but do whatever floats your boat. 

Heat the oil in a large skillet or wok on medium heat.  Add the eggplant to the pan.  Add the water as needed so the eggplant doesn't stick, you may not need to add the entire 1/2 cup.  Once the eggplant starts to soften, add the peppers, green onion, garlic, and teriyaki sauce. Reduce the heat a little bit. 

Then add the tofu. Be careful when you stir so the tofu pieces don't crumble.  If you like things really spicy, add some Siracha sauce or some other hot sauce of your choice.  Taste it before you add the sauce, the heat from the jalapeno can sneak up on you.  I like it hot, but not inedible.  Lastly, add the basil and cook for another 5 minutes or so, just long enough to wilt the leaves.    

I served the stir fry over brown rice garnished with a sprig of fresh basil. Yum! 

Calorie Count: This recipe contains approximately 195 calories, not including the brown rice.