Step 1

Chop eggplant into 1/2 inch sticks, place in colander and set aside while you make Thai sauce.

Step 2

In small bowl, combine tamari, fish sauce, sugar and lime, mix well then set aside.

Step 3

Heat a large dutch over and add olive oil. Once oil is warm gradually add eggplant and fry, making sure to rotate the eggplant sticks so that it browns evenly on all sides, then remove from the oil and place in medium size bowl. You may need to do this in batches as you want to avoid over crowding the pan.

Step 4

Once all off the eggplant has been friend, drizzle 1/4 of the Thai sauce over the eggplant and set aside.

Step 5

Using the same pan that you cooked the eggplant in, add your onions and peppers and cook until onions are translucent, then add ground beef, garlic and chilli sauce. Continue to cook for another 2 minutes then add your thai sauce, basil and eggplant and continue to cook until basil leaves are limp.

Step 6

Serve eggplant over jasmine rice, top with green onions and serve.