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1
Cut each eggplant in half lengthwise, and then cut into 1/2-inch thick slices. Pour four cups of water into a medium-sized bowl, and whisk in one tablespoon of salt. Add the eggplant slices to the water and set aside for ten minutes. Then drain the eggplant in a colander, and dry on some paper towels.
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2
Pour 1/2 cup of the oil into a wok set over high heat. When just starting to smoke, add the eggplant, and immediately reduce the heat to medium. Cook, stirring often, until eggplant pieces are soft, eight to ten minutes. Remove the eggplant slices with a slotted spoon and transfer to a bowl.
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3
Pour in the remaining 1/2 cup of oil. Keep the heat at medium, and when oil starts to shimmer, add the onion, garlic, jalapenos, and red pepper. Cook, stirring occasionally, until all the vegetables are soft, five to seven minutes.
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4
Add the zucchini, season with a teaspoon of salt, and cook until zucchini is tender but not soft, about two minutes. Add the eggplant back to the wok, along with the sugar, soy sauce, and vinegar. Season with black pepper to taste. Cook for another two minutes, stirring gently so as not to break up the vegetables.
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5
Add the tomatoes and scallions. Stir gently, and cook until the tomatoes are hot, about one minute. Season with more salt and pepper if needed. Turn off the heat, stir in the cilantro and basil. This can be served warm or at room temperature, makes a great dinner with white rice.
