Eggplant Adobo
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FROM: - Pacific Crossings by Lily Gamboa O'Boyle - 1994 INGREDIENTS
5 cups diced eggplant, cut into 1-1/2-inch cubes
Salt, to taste
1/4 to 1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepperSpread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
In a non-stick skillet, fry eggplant in oil until brown; set aside.
In a small saucepan, simmer soy sauce, vinegar, garlic, and pepper for 5 minutes. Add eggplant; cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.