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• 3 tablespoons canola oil (vegetable oil, or sunflower oil)
• 3 Chinese eggplants (or 7 Thai eggplants cut in long wedges)
• ½ cup shallots (or red onion, minced)
• 4 cloves garlic (minced)
• 1 ½ cup Thai basil (chopped)
• 1 red bell pepper (sliced)
• ½ green bell pepper (sliced)
• 5 Bird’s eye chiles (sliced)
• 2 tablespoons tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 4 teaspoons sambal oelek (or sriracha)
• 1 tablespoon palm sugar (coconut sugar, or brown sugar)
• 2 tablespoons vegan fish sauce
• ¼ cup water
• 2 teaspoons cornstarch
• Fresh Thai basil leaves
• Thinly sliced bird’s eye chilies to taste
• Thinly sliced garlic chives or green onion