Spicy Chinese Eggplant

Ingredients
2 large Japanese eggplants, cut into 1-inch cubes
1 onion, diced
Thai basil, chopped
Sesame oil
Coconut oil
6 garlic cloves, chopped
4 tbsp. ginger, minced
3 tbsp. brown sugar
1 tbsp. Sriracha
2 tbsp. sambal oelek (or chili garlic sauce)
2 tsp. molasses
3 tbsp. soy sauce
1/2 c. tomato sauce
1 tbsp. rice vinegar
1 tbsp. apple cider vinegar
Crushed red pepper
Sesame seeds
1/2 c. water
Scallions, as garnish

Directions
Heat 2 to 3 tbsp. sesame oil in a pan & add the eggplant. Add a little crushed red pepper. Saute over medium heat until tender, but not mushy, about 5 to 8 minutes. Set aside in a bowl.

Using the same pan, heat 1 tbsp. coconut oil & saute the onion with a bit of crushed red pepper. When soft, add to the bowl with the eggplant.

In the same pan, heat 1 to 2 tbsp. coconut oil. Add 2 to 3 tbsp. sesame seeds, the garlic, and the ginger. When the garlic begins to brown, add the tomato sauce, brown sugar, Sriracha, sambal oelek, molasses, soy sauce, rice vinegar, vinegar & water. Simmer over medium-low heat for 10 minutes. Add the eggplant and onions, and simmer another 5 minutes. Stir in some chopped basil.

Serve over rice garnished with additional chopped basil, the scallions, and some additional sesame seeds. Drizzle with a small amount of sesame oil.