| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 6 | sl | Bacon |
| 4 | Tomatoes | |
| 1 | Eggplant (up to) | |
| 2 | Cloves garlic | |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Cut bacon strips in 2-inch sections. Peel and quarter tomatoes. Peel eggplant and cut in 1-inch cubes. Crush garlic. 2. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off fat.) Add garlic and stir-fry a few times. 3. 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. 4. 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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