Asian Chickpea, Eggplant, Pepper, Mushroom & Basil Stir-Fry with Rice

Directions

1. Rinse the jasmine rice under cold water, drain, and transfer to a small saucepan. Add water, bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed. Let it sit off heat for 5 minutes.
2. Rinse and pat dry the eggplant, then trim, cut lengthwise, and slice into ¼-inch pieces. Heat a nonstick skillet over medium-high heat with a little oil, and cook the eggplant until golden brown, 8–10 minutes; remove and set aside.
3. Roughly dice the onion and place it in a bowl. Slice the bell pepper into thin strips and trim and halve the mushrooms; add both to the bowl.
4. Return the skillet to medium-high heat, add a bit more oil, and sauté the onion, pepper, and mushrooms until just tender, about 5–6 minutes. Reserve the bowl for later.
5. Rinse and drain the chickpeas, then set aside to drain further. In the meantime, mince the ginger and garlic and place them in the reserved bowl.
6. Stir together soy sauce, water, peanut butter, maple syrup, cornstarch, rice vinegar, oil, chili-garlic sauce, and pepper to form the sauce; whisk until smooth.
7. Add the chickpeas to the skillet and cook another 2–3 minutes to heat through. Slice BIT of basil leaves for garnish and set aside.
8. Return the eggplant to the skillet with the veggies, then pour in the sauce and add half of the basil. Cook, stirring until the sauce thickens and everything is well coated, 1–2 minutes.
9. To serve, spoon the rice onto plates, top with the stir-fry, and sprinkle with sesame seeds and the remaining basil.