Sweet and Sour Eggplant
Servings: 4
Ingredients
- 1 pound eggplant, cubed any kind
- 1 red bell pepper cut in thin strips
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 clove garlic chopped
- 1/8 teaspoon cayenne more or less, to taste
- 2 teaspoons corn starch
- 1 tablespoon sesame seeds
Instructions
- Cut the bell pepper into long-wise thin slices; cut the slices in half.
- Spray a frying pan with oil and sauté the eggplant cubes over medium-high heat until it starts to brown, about 5 minutes.
- Add the peppers and continue to sauté until they are tender. Add a tablespoon of water if they start to stick.
- Meanwhile, make the sauce. In a small bowl, whisk together the corn starch and 1 tablespoon of water. Add the soy sauce, rice vinegar, maple syrup, garlic, and cayenne, and mix well.
- Reduce the heat to medium, and add the sauce. Cook and stir for about two minutes, until the sauce thickens.
- Sprinkle with sesame seeds and serve over rice.