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1
Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients.
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2
Rinse and drain on a clean kitchen towel.
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3
Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste.
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4
Add the ginger and chiles, and continue to mash with the garlic.
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5
In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper.
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6
Set aside.
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7
Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact.
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8
Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste.
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9
Stir-fry for 30 seconds, and add the chicken.
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10
Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain.
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11
Transfer from the pan or wok to a plate or bowl.
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12
Add the remaining tablespoon of oil to the pan.
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13
Add the eggplant.
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14
Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes.
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15
Stir the chicken back into the pan, and add the fish and soy sauce mixture.
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16
Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes.
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17
Uncover, and stir in the basil leaves.
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18
Stir for 30 seconds to a minute, remove from the heat and serve with rice.
