Roast the eggplant: Preheat oven to 425. Slash eggplant in several places. Put in a pan and bake until it's soft to the point of collapsing, @ 40 minutes. Let cool for @15 minutes. Peel skin, then chop coarsely.
Mix the sugar, rice wine, soy and chilies together. Heat a wok or skillet over high heat and add the oil. When it begins to haze, add garlic. Stir-fry for 30 seconds. Add eggplant and stir-fry for 2 minutes.
Add the sauce and fry for 1 minute more. Remove from the heat and stir in chopped basil.
Mound the eggplant in a bowl and (optional) garnish with basil leaves and/or toasted sesame seeds.
2014 April - Photographers Jeff Reynolds, Corinne Murphy-Hines, Becky Blair and Eric Tchemitcheff with Rachel Dorn, ceramics May - Carmella Newstead June - Sally Griffin & Dan Brown, metalwork July - Deborah Ann August - Joan CawleyCrane September - Kathryn Kaye October - Duane Heilman Nov/Dec - Holiday Show