Tamarind eggplant

Steps

1. Cut off the eggplant stalks, cut the eggplants in half lengthways then into wedges about 5cm long.
2. Heat oil in the frying pan on medium high. Line a plate with a paper towel.
3. When hot, add a single layer of eggplant. Cook for three minutes then flip to the other side and cook for another three minutes.
4. Transfer to the plate. Add some more oil then repeat with the remaining eggplant wedges.
5. Turn down the heat to medium, add three more tablespoons of oil and, when hot, add the onion and a teaspoon of salt.
6. Stirring infrequently, sweat down the onions until browning nicely. Add water if they seem like they're burning.
7. Stir in the garlic and cook for three minutes more, or until the onions are caramelised and soft.
8. Add the chilli flakes, sugar, tamarind paste, soy sauce and 175ml water to the pan, then stir in the eggplant.
9. Turn down the heat to medium-low, simmer for 10 minutes, or until the eggplants are tender.
10. Remove the eggplant. Add the Thai basil to the pan.
11. Stir until it wilts into the mixture, then pour over the eggplant.