1Prep the veggies:
To prep eggplant cut off stem and the bottom. Leave on skin.
Cut into 1/2 inch thick slices. Then stack and cut into strips.
Cut onions and bellpepper into strips
2In a small bowl, whisk together the fish sauce, soy sauce, lime juice, water, red pepper flakes and cornstarch. Set aside.
3Season pork with salt and pepper to taste. Easy on salt because pork is salty. Soy sauce and fish sauce are salty as well)
4In a large skillet or wok, heat 2 tspn of vegetable oil over medium heat. When it's barely smoking add half the pork and stir. Stir constantly and cook for about three to four minutes. Remove the first batch of pork and place in bowl. Repeat with the rest of the pork. Add more oil if needed. Remove second batch.
5Add 2 tbsp of oil to the same pan. When oil is barely smoking add eggplant. Cook stirring occationally. About three minutes (I like mine to be firm) Remove and place in bowl with pork.
6Add more oil if needed to pan then add onions and bellpepper. Cook stirring often until onions are clear. About two to four minutes.
7Increase the heat and stir in pork and eggplant to onions and bellpepper. Whisk in sauce and allow to thicken. About four minutes. Toss in Sweet basil leaves wait a minute and then serve.
8Serve over a bed of steamed white rice. Enjoy.
Make sure to not overcook the vegetables. Keep them firm.