Thai Basil Eggplant - Forks Over Knives

Ingredients

• 1 large eggplant, peeled, halved lengthwise, and cut into ¾-inch slices
• 3 red, green, and/or yellow bell peppers, thinly sliced
• 1 lb. portobello mushrooms, stems and gills removed, cut into ½-inch slices
• 1 cup chopped onion
• ¼ cup hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 teaspoons arrowroot powder
• ½ cup thinly sliced fresh Thai basil
• 4 cups hot cooked brown rice
• 1 tablespoon sriracha sauce (optional)