| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 6 | Bacon | |
| 4 | Tomatoes | |
| 1 | Eggplant | |
| 1 | up to | |
| 2 | Cloves garlic | |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times. Add eggplant cubes; stir-fry gently to coat with bacon fat. Then reduce heat to medium and cook, covered, until eggplant begins to soften (about 5 minutes), stirring once or twice. Gently stir in tomatoes. Reduce heat to low and cook, covered, until eggplant is done (about 5 minutes more). Season with salt and pepper and serve. VARIATION: Increase the garlic cloves to 6. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 570mg
Potassium: 373.9mg
Carbohydrates: 7.9g
Fiber: 3.1g
Sugar: 4.5g
Protein: 2.5g