I had these beauties ripening in my garden! Fairy Tale Eggplant:
They look like beautiful purple earrings dripping down from the plant. I also had Japanese Eggplant ready to go. They make a lovely mix:
When the garden begins to do its thing late July and into August, my favorite FAVORITE recipes are:
However, those two recipes require tomatoes, and mine are juuuuuuust beginning. So, we’ll wait. In the meantime, I can do:
Spicy Sweet-And-Sour Eggplant (from Forks Over Knives: The Cookbook)
One large yellow onion, peeled and chopped
One medium red bell pepper, seeded and chopped
One medium green pepper, seeded and chopped
One large eggplant, stemmed and cut into one-half-inch dice (I used my four little eggplants)
Two cloves garlic, peeled and minced
Two teaspoons crushed red pepper flakes
Two cups pineapple chunks, or one 20-ounce can, drained
One batch Pineapple Sweet-And-Sour Sauce (below)
One and one-half cups unsweetened pineapple juice
One-quarter cup apple cider vinegar
One-quarter cup low-sodium soy sauce
One clove garlic, peeled and minced
One-quarter cup plus two tablespoons brown rice syrup. more to taste
Two tablespoons arrowroot powder, dissolved in four tablespoons cold water
Combine the pineapple juice, vinegar, low-sodium soy sauce, garlic, and brown rice syrup in a saucepan. Bring the pot to a boil, and whisk in the arrowroot mixture. Cook until thickened, about one minute.
1. Place the onion, red and green peppers, and eggplant in a large skillet and sauté (in a few tablespoons of water) over medium-high heat for eight or nine minutes, or until the vegetables are tender.
2. Add the garlic, crushed red pepper flakes, pineapple…
…and Sweet-And-Sour Sauce and cook for five minutes.
Sweet, sour and spicy!