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Eggplant And Red Sweet Peppers In Roasted Chili Paste

A home-style Eggplant And Red Sweet Peppers In Roasted Chili Paste made with Eggplants, Vegetable Oil, Garlic, Purple Onion, and Roasted Chili Paste. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/4 lb
• 3 tbsp
• 1 tbsp
• 1
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1

Method (preview)

1. 1

   Trim off the stems from the eggplants.

2. 2

   If using Japanese eggplants, cut each one in half lengthwise and then cut each half crosswise into 1-inch pieces.

3. 3

   Thai eggplants, quarter lengthwise. If using one or more globe eggplants, cut into 1-inch chunks.

4. 4

   Heat a wok or a large, deep skillet over medium-high heat.

5. 5

   Add the oil and swirl to coat the pan.

6. 6

   Add the garlic and onion and cook, tossing often, until the onion is shiny and softened, 1 to 2 minutes.

7. 7

   Add the eggplant pieces and cook, tossing often, until they are tender but still hold their shape, 5 to 7 minutes.

8. 8

   Add the chili paste, sugar, water, soy sauce, and salt and toss well.

9. 9

   Add the red pepper and cook, tossing often, until it is shiny and beginning to wilt, about 2 minutes longer.

10. 10

    Transfer to a serving dish and serve hot or warm. oil listed in the ingredients.

11. 11

    We used a heavy, non-stick flat bottom wok.

12. 12

    We finished the sauce with cilantro and lime juice (to taste).

13. 13

    It was flavorful and fresh.

14. 14

    Intriguing how the flavors paired off.

15. 15

    "http://www.globalgourmet.com/food/egg/egg1097/eggplant.html"

16. 16

    "1997 Chronicle Books"

17. 17

    The slender, deep purple Japanese eggplants are ideal here, but chunks cut from a large globe eggplant, or golf ball-sized Thai eggplants halved lengthwise would work as well.

18. 18

    Vegetable entree or side dish.