Eggplant with Tofu -- from Keo’s Thai Cuisine by Keo Sananikone    
 
 3/4 lb Japanese eggplant (about 3 cups sliced)     
 1/4 lb tofu     
 6 T oil     
 2 to 3 cloves garlic, crushed     
 1 to 5 red chili peppers, seeded and chopped     
 10 to 15 sweet basil leaves     
 1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is     
       saltier than sauce from Hong Kong or China, so season to     
       taste)     
 
 Slice unpeeled eggplant crosswise into slices 1/8-inch thick.     
 Cut tofu into 1/2-inch cubes.  Heat oil in skillet; add garlic and     
 stir-fry until light brown (don't burn!).  Add eggplant and tofu     
 and cook for 5 to 7 minutes.  Add remaining ingredients; mix     
 gently.  Serve immediately, since eggplant and basil turn dark     
 if dish sits after cooking.  Makes 3 to 4 servings.