Filipino Eggplant (Aubergine) Adobo 2
From: Elmotoo

It reminds me of my favorite dish at my favorite restaurant in Chinatown.

SERVES 5

• 5 cups diced eggplants, cut in 1 1/2-inch cubes
• 1 pinch salt (optional)
• 1/3 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 6 garlic cloves, minced
• 1/2 teaspoon fresh 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.