EggplantAdobo



4 Cups of eggplant, cut into 2x2-inch pieces
1/4 Cup vegetable oil
1/2 Cup white vinegar
1/4 Cup soy sauce
1 Tbsp garlic, finely minced
  • Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil.
  • In a saucepan, bring vinegar, soy sauce, and garlic to a boil and simmer for 6 minutes.
  • Add fried eggplant to mixture and cook for 5 minutes more, stirring eggplant several times. Serve hot.

  • Yield: 4 servings.
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