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.
2013 April - M R McDonald, Photography & Greg Pierce, ceramics May - Jennifer Finch, Paintings & Karen and Pat Miller, Turned Wood June - Emerging Artists Show/ArtFest July - Yakima Valley Society of Artists Group Show & Lucy Valderhaug, Jewelry August - Sara Gettys & Carole DeGrave, Ceramics September - Photographers Jane Alynn, Larry Bullis and John Kane October - Delma Tayer November/December - Holiday Show 2014 January - Dark February - Monika Lemmon March - Rob Blackaby April - Photographers Jeff Reynolds, Corinne Murphy-Hines, Becky Blair and Eric Tchemitcheff May - Carmella Newstead June - Emerging Artists Group Show ? July - Monique McFadden and Deborah Ann August - Joan CawleyCrane September - Kathryn Kaye October - Duane Heilman Nov/Dec - Holiday Show