Serves 4–6

I like cooking with Japanese eggplant because you don't have to go through the process of salting them in order to extract their extra moisture like you do with our larger, more familiar Western ones.

Japanese Eggplant with Tofu

4–6 tablespoons vegetable oil

2–3 cloves garlic, finely chopped

3 cups sliced Japanese eggplant, about illustration-inch thick

¼ pound extra-firm tofu, cut into small cubes

  1. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until it turns golden.
  2. Add the eggplant and tofu pieces; sauté, stirring constantly, for 5 to 6 minutes or until the eggplant is done to your liking.
  3. Carefully stir in the remaining ingredients.
  4. Serve immediately to avoid discoloration of the eggplant and basil.