Purple food!

Stir-Fried Eggplant with Garlic and Basil Sauce
3 tablespoons fish sauce
1 tablespoon lime juice plus 1 teaspoon grated zest from 1 lime
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
1 tablespoon peanut oil, plus 1 more teaspoon
1 large eggplant (about 1 pound), cut into 3/4-inch cubes (6 to 7 cups)
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
3/4 inch piece fresh ginger , peeled and minced (about 1 tablespoon)
2 scallions, white and green parts, sliced thin
1/2 cup fresh basil leaves, torn into rough 1/2-inch pieces
For sauce base: Mix fish sauce, lime juice and zest, sugar, and red pepper in small bowl until sugar is dissolved; set aside.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add eggplant and cook, stirring every 10 to 15 seconds, until browned and tender, 4 to 5 minutes. Push eggplant to sides of skillet, clearing center of pan. Add remaining teaspoon oil, garlic, and ginger to center of pan and mash with back of spoon; cook until fragrant, 30 to 45 seconds, then stir mixture into eggplant. Add Thai Sauce Base and stir until combined. Off heat, stir in scallions and basil; serve immediately.