Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into
slices 1/8" thick. Thinly slice chicken (or, if using tofu, cut
into 1/2" cubes). Heat oil. Add garlic and stir fry until light
brown. Add eggplant and chicken (or tofu) and cook for five to seven
minutes. Add red chile peppers, basil leaves, and yellow bean sauce;
mix well. Serve immediately, since eggplant and basil turn dark if
dish sits after cooking.
