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.
2015 February - Gloria Gonzales Garcia March - Paul Henderson April - Dorann Russell & Barb Leavitt May - Ellensburg Artists Group Show June - Mindy Clark July - Laura, Ryan & Randy Wise August - Lance Johnson & Bob Johnson September - Jackie Niemi & Mary Porteus October - Carol Hassen & Bob Fisher Nov/Dec - Holiday Show
2016 February - Renee Adams & Justin Gibbens March - April - Duane Reed May - Janice Baker June - Ann Bowker July - Pamela Searcy August- Jan Whitefoot September - Gayle Scholl & Gary Bailey October - Sandra Westford Nov/Dec - Holiday Show