mmmmmm Eggplant

4 chinese eggplants chopped into slices
1 bunch fresh Thai basil
2Tbsp oyster sauce
2Tbsp Maggi (we used soy sauce)
1Tbsp sugar
1Tbsp Maesri’s Pad Kapao sauce (chilis, garlic, basil leaves)
3 cloves of fresh garlic diced

Mix up the sauce. Fry the eggplants first with oil until soft, pour in the sauce and when its all mixed in nice and good and the eggplant starts browning and getting a little gooey, put in the Thai basil, mix up and serve. Mmmmmmm