•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
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.
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