1. Blanch eggplant in boiling water for 30sec. Remove.

2. Heat oil and stir-fry garlic, chili and soy condiment until fragrent.

3. Add pork and stir-fry until colour changes.

4. Add eggplant, then sauces and suger. Stir to mix.

5. Finally, add basil and stock and bring to boil. Serve immediately.

* black-bean paste may also be used.

some form almost every day. The eggplant in this dish tends to be a bit "crunchy." If you wish to have a softer feel (as in Chinese dishes) then simmer for a little longer - 5min max! Also, for fire-lovers, you can double the chili content without upsetting the flavor of this dish. (Just make sure you serve it with lots of rice and iced water!)