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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Adobo
 Categories: Vegetables, Herbs, Rice
      Yield: 4 servings
 
      5 tb Neutral oil
  1 1/2 lb Small Italian eggplant; in
           - 1" cubes
           Salt & pepper
    1/4 c  Soy sauce
    1/4 c  Unsweetened coconut milk
      2 tb Distilled white vinegar
      1 tb Turbinado or light brown
           - sugar
    1/2    White onion; thin sliced
      3 cl Garlic; minced
      1    Fresh or dried bay leaf
    1/4 c  Chopped basil; add'l small
           - leaves as garnish
           Steamed jasmine rice; to
           - serve
 
  In a 12" nonstick skillet, heat 2 tablespoons of the oil
  over medium. Add half of the eggplant, season with salt
  and pepper and cook, stirring occasionally, until
  golden, 5 minutes. Transfer to a plate and repeat with 2
  tablespoons of the oil and the remaining eggplant.
  
  Meanwhile, in a small bowl, combine soy sauce, coconut
  milk, vinegar, sugar, 1/2 teaspoon pepper and 2
  tablespoons of water; mix well.
  
  Add the remaining 1 tablespoon oil and the onion to the
  skillet and cook, stirring occasionally, until lightly
  golden, 3 minutes. Add garlic and stir until fragrant, 1
  minute.
  
  Add the browned eggplant, soy sauce mixture and bay leaf
  and toss to evenly coat. Cover, reduce heat to low and
  cook, stirring every 5 minutes, until the eggplant is
  tender but still has structure, about 10 minutes.
  Uncover and cook over medium heat, stirring
  occasionally, until the sauce thickens and nicely coats
  the eggplant, about 2 minutes longer. Season with salt
  and pepper and stir in the chopped basil.
  
  Divide the eggplant mixture over rice among bowls.
  Garnish with basil leaves and serve warm.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "If you stay in Beverly Hills too long you becomes a Mercedes" -- R.
edford
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