Before starting the stir fry, prepare the vegetables and set aside. Dice the red bell peppers after removing the core and the seeds and set aside. Dice the onion and set aside. Remove the skin of the ginger, mince and set aside. Wash eggplant and remove the top and bottom, cut into 1/8th inch cubes.
Add the oil to a medium heavy skillet or wok and heat over a medium high heat. Add the peppers and onions and cook for 3 minutes or until tender, stirring often. Add the eggplant, ginger, red pepper flakes, salt, and pepper. Combine and cook for another 3 minutes.
Lower to low heat and add garlic; combine. Add the soy sauce, vinegar and brown sugar, stir to combine. Remove from heat and fold in the basil. Transfer to a platter and garnish with additional basil leaves. Serve over white or brown rice, if desired.