Thai Basil Pork w/ Eggplant

It was a very simple dish and VERY good!

 
Diffuculty: easy
Serving Size  : 4   
Preparation Time : 0:15
Cook Time: 0:20 

1 pound Pork tenderloin, trimmed of all fat and sinew   
1 bunch Thai Basil (2 cups leaves) - regular sweet basil will work also
3 small eggplants (chinese or japanese) or 1 large eggplant cut into 1 inch cube
4 Scallions sliced
3 tablespoons Peanut oil   
2 Cloves garlic minced   
2 or 3 hot red or green chiles, thinly sliced   
2 teaspoons Fish sauce   
2 teaspoons Soy sauce   
1 tablespoon Sugar     
1/4 cup Chicken stock or water   

Thinly slice the pork across the grain. Wash, dry and stem the basil.  Mince the white part of the scallion. Cut the green part into 1 inch pieces.  Heat the wok over a high flame.  Swirl in the oil and heat almost to smoking.  Add the garlic, chilies and white part of scallions and cook for 10 seconds.  Add the pork and stir fry for 1 minute.  Add eggplant, fish sauce, soy sauce, sugar, stock and green part of scallions and bring mixture to a boil.  Cover until the eggplant is soft and has absorbed a lot of liquid (about 10 minutes).  Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked.  The dish is supposed to be soupy.  Serve at once with rice or noodles.