Easy Eggplant Stir-Fry

4 Japanese eggplants (about 700g)
5 tablespoons peanut oil, divided
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon plum sauce
2 jalapeño peppers, cut into thin rings
1 small yellow onion, sliced into 1/4-inch wedges
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 cup packed fresh basil leaves

Cut eggplants into quarters lengthwise, then into 2-inch pieces. Heat 2 tablespoons of oil in a large cast-iron skillet over high heat. Add half of the eggplant and cook, stirring occasionally, until tender and browned in parts, 4 to 5 minutes.

Transfer to a large bowl. Repeat with 2 tablespoons of oil and the remaining eggplant. Cover the eggplant to keep warm and set aside.

Meanwhile, whisk hoisin, soy sauce and plum sauce in a small bowl. Set aside.

Heat the remaining 1 tablespoon oil in the skillet over high heat. Add jalapeños and onion; cook, stirring often, until slightly softened, 4 to 5 minutes. Add garlic and ginger; cook, stirring often, until softened and fragrant, 30 seconds to 1 minute.

Add the onion mixture and basil to the eggplant and stir in the sauce. Serve immediately.

from: eatingwell.com