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braising eggplant until just soft and thoroughly flavored is not a common technique in Western-style cooking routines. But in Asia, where eggplant varieties tend toward long and slender shapes like zucchini, it’s ubiquitous, often featured in stir-fries and curries. A typical Sichuan braised eggplant, for example, infuses the sliced discs with plenty of garlic in a chile bean- and soy-based sauce. So, how to improve upon a classic like this? The dish reaches new heights of flavor when finished with a peppery kick of Thai basil.

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