Sqicy Squid and Eggplant

I love squid, but you don't often see it on menus in any form other than deep fried calamari. This is a nice appetizer, or a light dinner if you served it with some nice greens.

1 Japanese eggplant cut into wedges about 3 inches long.
3 or 4 Tablespoons Soy Sauce
1 teaspoon of sesame oil
1 tablespoon of honey
A few basil leaves cut fine (Thai basil would be nice here)
1 glove of garlic sliced thinly
Cayenne Pepper
Some sweet asian chili sauce

5 or 6 small squid tubes, cleaned.

In one pan saute the garlic in a little vegetable oil. Add the eggplant and fry over high heat until lightly coloured. Dissolve the honey in the soy sauce and add to the eggplant along with the sesame oil. Cook until the liquid has been absorbed and/or evaporated. Sprinkle with a little cayenne and set aside.

In a really hot grill pan, lightly grill the squid. Don't overcook the tubes, they turn into tasteless erasers if overcooked.

Lay the eggplant on a plate and arrange the squid tubes on top. Dot a little of the sweet chili sauce over and around the squid and sprinkle with basil.