Braised eggplant with bacon and tomatoes

Yield: 6 Servings

Measure Ingredient
6 slices Bacon
4 \N Tomatoes
1 \N Eggplant (up to)
2 \N Cloves garlic
¼ teaspoon Salt
1 dash Pepper

1. Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic.

2. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times.

3. Add eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, until eggplant begins to soften (about 5 minutes), stirring once or twice.

4. Gently stir in tomatoes. Reduce heat to low and cook, covered, until eggplant is done (about 5 minutes more). Season with salt and pepper and serve. VARIATION: Increase the garlic cloves to 6.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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