One of my favorite things about cooking is discovering new condiments, spices, produce or ethnic dishes. The other day at the grocery store they had Thai eggplants. I had never seen or heard of these. So of course I had to get them. I knew I could just ask google for some ideas on what to do with them. So I came across this recipe and it turned out delicious. If you don't have access to Thai eggplant you could easily use regular eggplant diced into 1/2 inch pieces. Ingredients
1 pound Thai eggplant quartered
1 Tablespoon salt
3 Tablespoon olive oil
1 red bell pepper julienned
1 onion diced
6 cloves garlic minced
1 can crushed tomatoes drained
1/4 cup sweet chili sauce (available in Asian food section in most supermarkets)
1/2 cup fresh basil chiffonade
Directions
Add oil to a hot sauté pan, when hot add eggplant and salt. Sauté over medium heat until lightly browned. Add bell pepper, onion and garlic. Stir until pepper starts to collapse, add tomatoes, Soy Ginger Sauce and sweet chili sauce.
Cook for 5 minutes or until eggplant and peppers are soft. Remove from heat, add basil, toss to coat well and serve over hot, cooked rice.
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