Sweet Eggplant Stew
- 1 lb. eggplant
- 4 Tbs. vegetable oil
- 1 Tbs. shallots
- 1 clove garlic, sliced
- ½ cup water
- 1 Tbs. sweet soy sauce
- ½ tsp. pepper
- ¼ tsp. nutmeg
- 1 tsp. vinegar
- ½ tsp. salt
- 1 tsp. sugar
- Cut the unpeeled eggplant into
½-inch-thick slices, and then cut the slices in half. Fry lightly in 2 Tbs. of oil for 2
minutes, or until light brown and softened. Set aside.
- Stir fry the shallots and garlic in
the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg,
vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to
prepare the sauce.
- Cook the eggplant slices in the
sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to
mix but not mash the eggplant.
- Serve hot or at room temperature.
Makes 4 servings.