Sweet, Sour & Hot Eggplant
This is so good! I can eat the whole dish by myself. Serve it as a side or with rice.
Serves 4
2 tablespoons sunflower or olive oil
1 medium onion, diced
1 -1 1/2 teaspoons crushed red pepper flakes, or fresh, minced Serrano, jalapeno or other hot pepper, to taste
2 medium eggplant (or several smaller ones—any kind of eggplant will work in this dish—the long slender Japanese ones, more common Italian, globe ones, . . .), skin on, cubed, about 6 cups worth
1 sweet red pepper, thinly sliced (optional but very good)
2-3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon sugar
2 teaspoons cornstarch
3-4 tablespoons Thai basil, basil, or cilantro, roughly chopped
Stir together soy sauce, vinegar, sugar and cornstarch in a small bowl.
In a large skillet or wok heat the oil and sauté onions and pepper (if using) over medium-high heat for about 5 minutes until they soften. Add red pepper flakes (or fresh hot pepper) and eggplant and cook, covered, until it softens and browns a bit, about 15 minutes, stirring frequently. Add the minced garlic and stir well and cook for 2 more minutes. Then add the sauce and stir well to mix and coat veggies. Cook over medium heat for a a minute or two until sauce thickens. Stir in the herbs, reserving a few for garnish. Taste and adjust with salt, if needed, which is unlikely thanks to the soy sauce. Serve hot over rice with remaining herbs.
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