Filipino Eggplant Adobo Recipe

Ingredients

• 5 c Diced eggplant, cut in 1 1/2-inch cubes
• 1/3 c Vegetable oil
• 6 Cloves garlic, minced
• 1/2 ts Freshly ground black pepper
• 1/4 c Red wine vinegar
• 1/3 c Soy sauce
• Salt to taste

METHOD

1. Distribute eggplant on paper toweling and sprinkle with salt.
2. Let drain for 30 minutes. Rinse and pat dry.
3. In a non-stick skillet, fry eggplant in oil until brown and set aside.
4. In a small saucepan, boil soy sauce, vinegar, garlic and pepper for 5 minutes.
5. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
7. Serve hot. Yield: 5 servings.