Filipino Eggplant (aubergine) Adobo

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 5 cups diced eggplants, cut in 1 1/2-inch cubes
• 1 pinch salt (optional)
• 1/3 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 6 garlic cloves, minced
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 spread eggplant on paper toweling and sprinkle with salt. let drain for 30 minutes. rinse and pat dry.
• 2 in a non-stick skillet, fry eggplant in oil until brown and set aside.
• 3 in a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
• 4 add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
• 5 serve hot.