Cook jasmine rice according to package directions.Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.Wine SuggestionsThe spices in this dish call for a Riesling or Gewerztraminer that’s slightly sweet but won’t overpower the spices. Try the J. Lohr White Riesling or a less sweet but fruity Firestone Gewerz