Spicy eggplant and Thai basil stir fry

This stir fry was something I came up with when trying to use up some of my Thai basil from our herb garden and a local eggplant. Thai basil is an amazing herb with a wonderfully unique taste that immediately transports me back to Thailand. You can substitute with another type of basil or cilantro (Thai basil is difficult to find), but to me, the Thai basil makes this stir fry. I served this stir fry with some fragrant jasmine rice. This dish serves two, but can easily be adjusted for a larger number or so that you can have leftovers for lunch.

Spicy eggplant and Thai basil stir fry
1 large to medium eggplant, cut into bite-sized chunks
half of a green or red pepper, cut into bite-sized chunks
half of a small onion, diced
about 3/4 cup cashews, lightly toasted
good handful of Thai basil leaves
canola oil for cooking
1 cup of jasmine rice, cooked to box directions

sauce (adjust to make more or less or to be more or less spicy):
1 teaspoon chili sauce
2 tablespoons soy sauce
2 teaspoons fish sauce
1 teaspoon fresh-grated ginger
1 clove garlic, grated
about 1 cup of vegetable stock or water
about 1-2 teaspoons brown sugar

In a wok or large frying pan, heat the oil until hot. Add the pepper and onions, stir and cook for about 1 minute. Add the eggplant and cook for another 2-3 minutes. Mix all of the sauce ingredients together in a bowl and then add to the pan. Continue cooking until the eggplant is soft and the sauce is slightly thickened (add more liquid, if needed - adjust to your taste by adding more sugar, soy, chili, etc.). Add the cashews and stir. Serve over jasmine rice and top with lots of fresh Thai basil.