Soba Noodles with Eggplant and Mango | La Cucina Grandinetti

Ingredients

• 1/2 cup rice vinegar
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 garlic cloves, crushed
• 1/2 fresh red chile, finely chopped
• 1 teaspoon toasted sesame oil
• Grated zest and juice of 1 lime
• 1 cup sunflower oil
• 2 eggplants, cut into 3/4-inch dice
• 8 to 9 ounces soba noodles
• 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips
• 1-2/3 cup basil leaves (if you can get some Thai basil, but much less of it)
• 2-1/2 cups cilantro leaves, chopped
• 1/2 red onion, very thinly sliced