Sweet and Sour Eggplant with Peppers and Peanuts

Meatless main dish or everyday side dish, this recipe is fast, easy, and tasty!

From the moment I saw those glorious, long eggplants at the farmer's market, I knew I had to make a stir-fry with them. I just love Chinese and Japanese eggplant dishes! With the goal in mind of doing something sweet and sour but not at all gloppy or sticky, the following recipe was born.

Equipment: cutting board; chef’s knife; measuring spoons; small mixing bowl; whisk; wok or sauté pan; wooden spoon

Ingredients:

2 tablespoons rice vinegar 2 tablespoons honey

1 tablespoon soy sauce 1 garlic clove, minced

2 tablespoons vegetable oil 3 cups of bite-size chunks of eggplant 1 orange or yellow bell pepper, julienne ½ red onion thinly sliced lengthwise 3-4 tablespoons chopped peanuts

cilantro or parsley leaves for garnish red pepper flakes (optional)

I love using these long, skinny eggplants cut into "coins" crosswise. But any eggplant of any size or color cut into bite-size chunks will work.

1. First make the sweet and sour sauce by combining the rice vinegar, honey, soy sauce and garlic. Set aside.

2. Heat a wok over medium-high heat.

3. Add the vegetable oil and swirl to coat the pan. Immediately add the eggplant and sauté for five minutes or until tender.

4. Add the pepper and onions and continue cooking for another 5 minutes until wilted.

5. Pour the sweet and sour mixture evenly over the vegetables in the wok and toss well to coat, stirring constantly until virtually all of the sauce is absorbed, about 2-3 minutes.

6. Stir in peanuts and cilantro or parsley and toss well to coat.

“Eggplant is incredibly absorbent. If you need to double the sweet and sour mixture, feel free to do so. Just make sure that the ratios are the same. ”

7. Sprinkle with optional red pepper flakes and serve immediately (with steamed rice).

Makes 4 side dish servings.