5 c Diced eggplant,
-cut in 1 1/2-inch cubes
Salt to taste
1/3 c Vegetable oil
1/3 c Soy sauce
1/4 c Red wine vinegar
6 Cloves garlic, minced
1/2 ts Freshly ground black pepper
Spread 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 and 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.
From Pacific Crossings by Lily Gamboa O'Boyle, Acacia Corporation, New
York, 1994
