Remove the stems from the okra and cut into bite-sized pieces. Fry in oil in a thick-bottomed nonstick pot — as the okra cooks, you’ll see the gooey strings beginning to disappear. Once they’re mostly gone, add the crushed garlic and the eggplant, and continue frying so that the garlic can brown a bit.
Now, add the coconut milk, as well as some water to thin it down to the desired consistency. Bring to a boil. Add the lemon juice and some chunks of peel (the colored part, not the white part), the sugar, and the salt. Add the basil and shut the flame.
Serve with rice.