Thai Fried Eggplant with Basil – Urban Leaf

Ingredients

• 2 tablespoons Worcestershire sauce or vegan fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon brown sugar
• ½ cup warm water
• 3 tablespoons vegetable oil, divided
• 3 medium Chinese eggplants (yields about 3 ½ cups when cut)
• 2 Thai red chilies, finely chopped
• 3 garlic cloves, finely chopped
• 1 medium yellow onion, finely chopped (yields about ¾ cup)
• 1 handful Thai Basil leaves, roughly chopped
• Salt to taste
• 2 teaspoons cornstarch mixed with 4 tablespoons cold water