Oil,2 tablespoons Garlic,1 teaspoon chopped Bean Curd(tofu)/Paneer, 225 grams firm cut into 3/4 inch cubes Eggplant,1 medium peeled and cut into 3/4 inch cubes Tomatoes,4 ripe peeled and quartered Sugar, 1/2 teaspoon Dried Basil,1/4 teaspoon Salt,1/2 teaspoon Pepper,1/4 teaspoon Vegetable stock,1/2 cup Method Heat oil in a wok. Lightly fry garlic and bean curd. Add eggplant. Stir fry for 1 minute. Add tomatoes sugar basil salt pepper and stock. Bring to a boil and then simmer gently until eggplant is tender. The mixture may be thickened slightly with the cornflour if preferred. Note: Paneer may be substituted for bean curd. Return to main list of recipies