Ingredients:

3 T. Oil
1 1/2 sq. inches Orange Peel, minced
2 ts. Ginger, peeled and minced
1 ts. Basil, dried
1/4 ts. Cumin, ground

1 lg. Eggplant, peeled and cubed

4 ts. Sugar
4 ts. Rice Vinegar
(mix together)

1 ts. sesame oil

3 cups cooked Basmati Rice

Directions:

Saute the first 5 ingredients on low for a few minutes.

Add the eggplant and continue frying until the eggplant has mostly softened and changed colour.

Stir the sugar and rice vinegar, then pour it in and fry for a few more minutes.

Take it off the stove, then stir in the sesame oil.

Mix the above into the rice, and it's ready to eat.