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.
2016 Jan 23 - Feb 6 - Collector's Show February - Renee Adams & Justin Gibbens March - "Edibles" - many artists...... April - Duane Reed May - Larry Petry June - Ann Bowker & Sally Fitch July - Pamela Searcy August- Jan Whitefoot September - Gayle Scholl & Gary Bailey October - Sandra Westford Nov/Dec - Holiday Show