Stir-Fried Tamarind Eggplant Recipe

For the sauce:

Whisk all of the ingredients together in a small bowl until the sugar has dissolved; set aside.

For the stir-fry:

Heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.

Drizzle 1 tablespoon of the oil around the perimeter of the pan and add half of the eggplant. Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 2 minutes. Transfer to a large bowl. Repeat with another tablespoon of the oil and the remaining eggplant.

Drizzle the last tablespoon of oil around the perimeter of the pan and add the bell pepper, garlic, and chile. Stir-fry until the peppers are crisp-tender, about 1 minute.

Add the reserved eggplant and any accumulated juices and stir to combine. Whisk the reserved sauce to recombine and add it to the pan. Stir-fry until the sauce has thickened, is glossy, and coats the vegetables, about 1 minute. Remove the pan from the heat, add the basil leaves, and toss to combine. Serve immediately with rice.

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