I figured out how to make Anong's Spicy Eggplant and it's super easy

OK, for me it's Anong's, the megamillion dollar Wyoming chain of swank Thai restaurants, for you it's some other random Thai restaurant in your much sadder state with less-fancy things. But every good Thai place has a salty, sweet, spicy grease bomb like this stir fried eggplant I dream about when I haven't ordered it for a while, right? Well, here it is.  Save your cash, and you're welcome.

Spicy Thai Eggplant Stir Fry

Serves 4

3 medium-sized Chinese eggplants, halved and chopped into 1"-1.5" pieces
1 large red bell pepper, sliced into thin strips

1 carrot, thinly sliced

4 oz. white mushrooms, thickly sliced

2-3 green onions, sliced
1 medium onion, chopped into large pieces
3 serrano chiles, finely chopped
3 large garlic cloves, minced

2 teaspoons grated ginger
a generous handful of fresh Thai basil leaves, roughly chopped
3 tablespoons mild-flavored oil, like peanut or grapeseed

Sauce:
2 tablespoons fish sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/3 cup warm water
2 teaspoons corn starch mixed with 4 teaspoons cold water

Mix fish sauce, soy, water and brown sugar; set aside. Heat large frying pan over medium-high heat. Add 2 tablespoons of the oil and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from pan.  Add 1 additional tablespoon of oil to wok. Add onions, garlic, chiles, and ginger and fry for 6-7 minutes, or until soft and glossy. Add all remaining vegetables and cook until crisp-tender, stirring constantly. Return eggplant to the wok, and toss to combine. Add sauce to the wok, stirring for 1 minute. Toss in basil. Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

PS--I threw some oven-baked tofu in mine, too.