Heat oil in a large skillet over medium-high heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt, and cook, stirring occasionally, until it begins to shrivel and char (10 to 12 minutes). Add sugar-snap peas and saute until bright green, about 2 minutes longer. Pour in reduced sauce and toss over medium heat until vegetables are well coated, 1 minute. Pour on top of the rice in the airtight container. Let cool to room temperature, stir in basil, then refrigerate until ready to eat. Eat cold or microwave covered with damp paper towel to reheat.