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Eggplant Adobo

filipino, vegetarian

5 cup diced eggplant, cut in 1 1/2-inch c; ubes
1 salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon 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

Yield: 5 servings

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