Recipe: THAI-STYLE, SPICY EGGPLANT-MUSHROOM SAUCE

Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove mushrooms and set aside. In remaining stock add shallot and garlic, sautee for 1-2 minutes. Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce and sesame oil (only a few drops! It's amazing the flavor it adds). Add eggplant, asparagus stems and red bell pepper. Bring mixture back up to a boil. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender. In the last 5 minutes add mushrooms and fresh basil leaves. Serve over grilled polenta (recipe follows) or rice and the steamed asparagus tips.