Two important things about this recipe- if possible, do not replace the Japanese eggplant or the Thai basil. Add eggplant and stir. Reserve the rest of the garlic for later. You may need to add more water as it cooks. Pick the leaves from the stem of the Slice the eggplants into irregular shapes for easy turning in the pan. Place 2 to 3 tablespoons oil to a wok or large frying pan over medium-high heat. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. Chop garlic and slice chili peppers. Thai people know how to bring the best out of their ingredients, even from those that in first glance seem helpless. In Thai, khuen means nasty, and this member of the eggplant family has beyond words a wrong flavor. Replacing it with sweet basil will just not be the same. You have to use Japanese eggplant for this recipe, it works best that way. And Italian basil cannot substitute Thai basil here. 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