Pad Prik Pao Ma Ku พัดพริกเผามะเขือ

Heat the oil in a wok over medium heat.

Grind together the garlic and chile to form a coarse paste. Add the paste to the wok and fry briefly, stirring constantly, just until softened.

Add the eggplant to the wok and continue frying, stirring frequently, until the eggplant is thoroughly coated in the chile mixture.

Add half of the water, stir, and bring to a boil. Reduce heat to maintain a simmer and continue cooking until eggplant is soft and most of the water has evaporated.

Add the onion, soy sauce, oyster sauce, and sugar, stirring to thoroughly incorporate and dissolve sugar.

Add the chile sauce and stir to incorporate. Continue cooking, stirring, until mixture looses most of its moisture but hasn't quite started to burn.

Add in remaining water and stir to deglaze. Let simmer until sauce thickens.

Turn off heat and let cool briefly. Add basil and toss to incorporate. Serve immediately.