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In a large skillet, heat the oil and add the garlic and anchovies. Sauté for 2-3 minutes over low-medium heat, breaking apart the anchovies with a large spoon. ⠀
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Add the eggplant and soy sauce, and cook with the lid on for 10 minutes, stirring occasionally. ⠀
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Add the chili paste and continue cooking for another 5 minutes. ⠀
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Turn off the heat, add the fresh basil, and put the lid back on. Let the steam continue cooking the eggplant for another 5 minutes. Enjoy with noodles, rice & your other fave sides!