Title: Eggplant Adobo
Categories: Filipino Vegetarian
Yield: 5 Servings
| 5 | c | Diced eggplant, cut in 1 1/2-inch cubes |
| | | Salt to taste |
| 1/3 | c | Vegetable oil |
| 1/3 | c | Soy sauce |
| 1/4 | c | Red wine vinegar |
| 6 | | Cloves garlic, minced |
| 1/2 | ts | Freshly ground black pepper |
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30
minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil
until brown and set aside. In a small saucepan, simmer soy sauce, vinegar,
garlic and pepper for 5 minutes. Add eggplant, cover and cook over low
heat for 7 minutes, stirring occasionally. Serve hot. From Pacific
Crossings by Lily Gamboa O'Boyle, Acacia Corporation, New York, 1994