~40 minutes, serves 4

Ingredients:

• 5 tbsp neutral oil
• 1.5 lbs eggplant, cut into 1“ cubes (about 8 cups)
• salt and pepper
• 1/4c soy sauce
• 1/4c unsweetened coconut milk
• 2 tbsp white vinegar
• 1 tbsp brown (or turbinado) sugar
• 1/2 white onion, sliced
• 3 garlic cloves, minced
• 1 bay leaf
• 1/4c chopped basil, plus additional leaves for garnish
• rice, for serving

Directions:

Cook rice, in whatever way works for you!

In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.

Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon pepper and 2 tablespoons of water; mix well.

Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.

Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.

Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.

from: https://cooking.nytimes.com/recipes/1024399-eggplant-adobo