Cook the eggplant over high heat to sear it quickly and keep the texture tender without turning mushy.
Stir-fry the eggplant, shallot, Thai chili peppers, and long red chili pepper.
Add the ground chicken and cook until browned.
Stir in the Thai basil and the sauce ingredients (chili jam, oyster sauce, soy sauce, fish sauce, tamarind paste, sugar, water, and cornstarch slurry).
Cook until the sauce thickens and the flavors meld together.
