The Hungry Vegan

Ingredients

• 4 large Japanese eggplants (or 2 large Italian eggplant or equivalent) – cut into 1 inch cubes
• 1 medium onion – diced
• 1/4 - 1/2 tsp Chili flakes
• 1/2 tsp Salt
• Thai basil (or red basil or regular basil) – chopped – optional
• 2 Tbsp Sesame oil
• 1 Tbsp Canola oil
• 6 garlic cloves – chopped/ minced (1 1/2 Tbsp)
• 4 Tbsp minced ginger
• 3 Tbsp brown sugar (1/4 cup)
• 3 Tbsp reduced sodium soy sauce (1/4 cup)
• 2 Tbsp chili bean sauce
• 1 Tbsp sriracha
• 1 Tbsp rice vinegar
• 1 Tbsp white vinegar
• 1/2 cup tomato sauce
• 1/2 cup water
• Scallions – green parts sliced – as garnish
• Toasted Sesame seeds