Peel and slice 2 medium eggplants into 2×1” slices, toss with olive oil. Sauté in medium pan, until eggplant starts to soften.

Dice poblano peppers, mince garlic and combine with remaining (except basil and sesame seed) ingredients in a bowl.

Add the above poblano/garlic mixture to the pan and continue sauté. Now is the time to add animal protein such as chopped chicken breast or shrimp to cook.

When protein is cooked or eggplant is soft, add basil leaves and sesame seeds and toss lightly. Remove from heat and serve.