Thai-Style, Spicy Eggplant-Mushroom Sauce
thai chili paste
sweet red bell peppers
In a large frying pan, on medium head add stock and mushrooms.
Simmer for 5 minutes or until mushrooms are tender and brown.
Remove mushrooms and set aside.
In remaining stock add shallot and garlic, sauté for 1 to 2 minutes.
Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often.
Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds).
Add eggplant, asparagus stems and red bell pepper.
Bring mixture back up to a boil.
Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender.
In the last 5 minutes add mushrooms and fresh basil leaves.
Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.