CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables, Grains |
Thai |
Thai |
1 |
Servings |
INGREDIENTS
2 |
tb |
Oil |
1 |
ts |
Garlic (chopped) |
3 |
sm |
Chilies (chopped finely) |
1 |
lg |
Purple eggplant (1 inch cubes) |
4 |
tb |
Vegetable stock |
1/2 |
|
Sweet pepper |
1 |
ts |
Yellow bean sauce |
1 |
tb |
Light soy sauce |
1 |
ts |
Sugar |
20 |
|
Red basil leaves |
INSTRUCTIONS
heat oil and fry garlic and chilies. Add eggplant and stock and simmer
until eggplant is soft. Add the remaining ingredients.
Posted to rec.food.recipes by zeke@reed.edu (Zeke Koch) on 92.
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