MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Eggplant Adobo
 Categories: Vegetables, Herbs, Rice
      Yield: 4 Servings

      5 tb Neutral oil
  1 1/2 lb Eggplant; in 1" cubes (8 c)
           Salt & pepper
    1/4 c  Soy sauce
    1/4 c  Unsweetened coconut milk
      2 tb Distilled white vinegar
      1 tb Turbinado or light brown
           - sugar
    1/2    White onion; thin sliced
      3 cl Garlic; minced
      1    Fresh or dried bay leaf
    1/4 c  Basil; chopped, additional
           - small leaves for garnish
           Steamed jasmine rice;
           - for serving

  In a 12" nonstick skillet, heat 2 tb of the oil over medium. Add
  half of the eggplant, season with salt and pepper and cook,
  stirring occasionally, until golden, 5 minutes. Transfer to a plate
  and repeat with 2 tb of the oil and the remaining eggplant.

  Meanwhile, in a small bowl, combine soy sauce, coconut milk,
  vinegar, sugar, 1/2 ts pepper, and 2 tb of water; mix well.

  Add the remaining 1 tb oil and the onion to the skillet and cook,
  stirring occasionally, until lightly golden, 3 minutes. Add garlic
  and stir until fragrant, 1 minute.

  Add the browned eggplant, soy sauce mixture, and bay leaf and toss
  to evenly coat. Cover, reduce heat to low and cook, stirring every
  5 minutes, until the eggplant is tender but still has structure,
  about 10 minutes. Uncover and cook over medium heat, stirring
  occasionally, until the sauce thickens and nicely coats the
  eggplant, about 2 minutes longer. Season with salt and pepper and
  stir in the chopped basil.

  Divide the eggplant mixture over rice among bowls. Garnish with
  basil leaves and serve warm.

  Recipe by Kay Chun

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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