Spicy eggplant and tomatoes (ca tim gia vi voi ca chua)

Yield: 4 servings

Measure Ingredient
1 Eggplant
2 Cloves garlic -- thinly
Sliced
2 Red bell peppers
1 medium Tomato -- thinly sliced
1 tablespoon Nuoc Mam sauce
OR 1 tbsp. Maggi liquid
Seasoning
And 1/2 tsp. anchovy
Extract
2 tablespoons Rice wine
1 tablespoon Olive oil

1. Preheat the oven to 400°. 2. Cut slits all over the eggplant and push a slice of garlic into each slit. Place the eggplant and the whole bell peppers in a baking dish and bake, turning regularly to brownevenly, for 45 minutes or until all are very soft. Set aside to cool. 3. Cut the stem off the eggplant and with your fingers or a paring knife, peel off the skin. Shred the flesh, discarding any big lumps of seeds. Place the eggplant in a bowl with the garlic slices.

4. Peel the skin off the bell peppers and discard the stesm, cores and seeds. Cut into long, thin strips and add to the eggplant. Add the tomato, Nuoc Mam sauce, rice wine, andolive oil, and toss to mix well.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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