Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons canola oil
  • 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
  • 5 cloves garlic, peeled and minced
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 2 Thai chili peppers
  • salt and pepper to taste

Instruction

  • In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
  • In the pan, heat the remaining 1 tablespoon oil. Add garlic and cook, stirring regularly, until lightly browned.
  • Add vinegar, water, and soy sauce and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes until slightly reduced.
  • Add eggplant and chili peppers. Cook, covered, for about 4 to 5 minutes or until tender.
  • Season with salt and pepper to taste. Serve hot.