Thai Eggplant and Mushroom over Rice

Sorry for the hiatus. Now that I'm back in Richmond, finishing up school, I'll have time to make some more delicious food I hope to share with y'all.

Today I made a delicious Thai Eggplant and Mushroom served over white rice dish. Recipe is as follows:

Thai-Style Spicy Eggplant-Mushroom over White Rice

1/2 pound mushrooms
1 medium shallot
2 medium garlic cloves
1/2 tablespoon hunan style red chili paste
1-1/2 cups rice milk or milk -substitute
1 pound eggplant
1 medium red bell pepper
1/2 cup chopped asparagus stems or peas
1/2 cup fresh basil leaves
2 teaspoons sugar
1/2 tablespoon plum sauce
1/2 tablespoon ginger
1/4 cup veggie stock
3 drops toasted sesame oil
2 teaspoons tapioca flour

Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch cubes and slice red bell pepper into long strips. In a large frying pan, on medium head add stock and mushrooms. Simmer for 5 minutes or until mushrooms are tender and brown. Remove mushrooms and set aside. In remaining stock add shallot and garlic, sauté for 1-2 minutes. Add chili paste and milk. Bring mixture to a boil then reduce heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce and sesame oil (only a few drops! it's amazing the flavor it adds). Add eggplant, asparagus stems and red bell pepper. Cover and simmer for 15 minutes stirring occasionally until eggplant and asparagus are tender. In the last 5 minutes add mushrooms and fresh basil leaves. Serve over grilled polenta or rice and the steamed asparagus tips.

Notes: This was a really delicious and relatively easy meal. I only used half of the suggested chili paste, used peas instead of asparagus and used skim milk instead of milk substitute. It all came out pretty well in the end. The milk and chili paste made a great sauce for the rice. I also would add more sesame oil, to bring out more flavor.