1-1/2 teaspoons sugar
2 tablespoons distilled white vinegar
1 tablespoon Vietnamese fish sauce
2 large red chile peppers, seeded and shredded
2 pounds firm eggplants
3 tablespoons peanut oil
8 garlic cloves, crushed
1/4 cup shredded fresh Asian or regular basil
freshly ground black pepper
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 black pepper and serve with rice as part of a family meal.