In a medium bowl, whisk together tamari, dark soy sauce, vegetarian oyster sauce, rice vinegar, and maple syrup until well combined. In a separate small bowl, mix cornstarch with cold water until smooth to create a slurry.

Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the bite-sized Japanese eggplant and cook for 4-5 minutes until tender but still slightly firm. Remove the eggplant and set aside.

In the same skillet, add more oil and toss in chopped onion and diced bell peppers. Sauté for 5-6 minutes until they soften and caramelize.

Stir in minced garlic, grated ginger, and sliced red Thai chili, cooking for about 1 minute until fragrant.

Pour the prepared sauce and cornstarch slurry into the skillet, stirring to combine and simmer to thicken.

Gently add the cooked eggplant back to the skillet, stirring to combine with sauce and cook for an additional 2 minutes.

Stir in fresh Thai basil just before serving and serve hot over a bed of rice.