Braised eggplant with bacon and tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon |
| 4 | Tomatoes | |
| 1 | Eggplant (up to) | |
| 2 | Cloves garlic | |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
Directions
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, .