Instructions: Combine the sugar, vinegar, fish sauce and chiles in a small bowl. Set the sauce aside.

Prick the eggplants with a fork. Grill over medium coals or hot gas flames, turning until the flesh is soft and the skins charred, about 4 minutes. If using an electric stove, place the eggplants directly on the burners. Remove to a rack and allow to cool. Peel and discard the charred skin. Cut the eggplants into strips, 2 1/2 inches long by 1/2 inch wide.

Heat the oil in a wok or large skillet until very hot. Add the garlic and stir-fry for a few seconds. Add the eggplants and saute for 2 minutes. Add the sauce and saute for 1 minute, tossing to coat the eggplants with the sauce. Add the basil and remove from the heat.

Transfer to a warm serving platter. Sprinkle with white pepper and serve with rice as part of a family meal.

This recipe yields 4 servings.

Description: "(Ca Tim Nuong Xao Dam Ot)"

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