Thai-Style, Spicy Eggplant-Mushroom Sauce

In a large frying pan, on medium head add stock and mushrooms.

Simmer for 5 minutes or until mushrooms are tender and brown.

Remove mushrooms and set aside.

In remaining stock add shallot and garlic, sautée for 1-2 minutes.

Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often.

Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds).

Add eggplant, asparagus stems and red bell pepper.

Bring mixture back up to a boil.

Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender.

In the last 5 minutes add mushrooms and fresh basil leaves.

Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.