2 tbsp chili paste
1 tbsp soy
2 tsp fish sauce
2 tsp oyster sauce
2 tbsp water

400 g. eggplant, sliced on bias ½", halved
100 g ground chicken

4 cloves garlic
2 larger red Thai chilies

1 cup Thai basil leaves.  Cut off stems so just indivіdual leaves.

==================================

0. mix sauces until paste dissoved

1. pound or chop garlic + chilies

2. frying pan w/ little oil brown both sides of all eggplant pieces, set aside

3. medium-heat wok aromatics in oil ~ 1 min until garlic starts to brown

4. + chicken and cook until 80% done.  Can splash water to loosen chic.

5. + eggplant and sauce, toss 2-3 min until eggplant just cooked

6. + basic, turn off heat, toss 30 seconds to wilt basil