INGREDIENTS
1/2 cup
Basil, fresh
1/2
Cooking onion
6 cloves
Garlic
1
Red chilies
1 tbsp
Fish sauce
2 tbsp
Oyster sauce
2 tbsp
Soy sauce
1 tsp
Brown sugar
2 tbsp
Oil
1/4 cup
Water
1
Chinese (large, with dark purple skin) eggplant, or 2 (thinner, with light purple skin) japanese eggplants