Laotian Eggplant with Tomatoes, Onion, and Mint
Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.
Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.