To roast the eggplant, preheat the oven to 425 degrees. Wash the eggplant, coat with oil and season with salt and pepper. Pierce the flesh several times with a fork. Roast until the skin collapses and middle is soft. Let cool.
Then peel off and discard the skin and save the flesh.
In a small bowl, mix together the brown sugar, rice wine vinegar, soy sauce and chopped hot peppers. Set aside.
Heat a wok or fry pan over high heat and heat the oil. Add the garlic and stir-fry for 30 seconds.
Add the eggplant and stir-fry for another 2 minutes.
Stir in the sauce, cook for another minute or so. Remove from heat. Stir in the chopped basil. Taste and if necessary, add some salt and pepper.
To serve: Mound the eggplant in a bowl. Garnish the top with fresh herbs. Serve chilled or at room temperature with veggie slices, crackers, pita wedges, chips or croutons.