2 Tbs olive oil
3 baby eggplants, cubed
1 med onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
crushed red pepper to tast
2 Tbs white vinegar
3 Tbs soy sauce
2 Tbs brown sugar
20 leaves basil, shredded

noodles or rice or whatever you want to serve it over (I chose udon noodles)

heat the oil over high in a lg skillet. Add the crushed red pepper and
cook 10-15 seconds. Add the eggplant and cook 2-3 minutes. Add bell
pepper, onion, and garlic and cook 2-3 minutes more. Add the vinegar,
soy sauce, and brown sugar, cook 2-3 minutes more. Remove from heat,
add basil leaves, serve over rice or noodles.