Chinese Eggplants with Garlic Sauce

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Salt

  Table

  1 dash or 0.4g

• Canola oil

  3 ½ tbsp or 49g

• Garlic

  Raw

  4 cloves, minced or 12g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Salt

  Table

  1 tsp or 6g

Directions

1. Cut the eggplants into one bite size. Throw them in a large pot with water, add pinch of salt cook for 10 minutes. Transfer out and drain slightly.
2. Meanwhile, heat oil in a wok or large skillet over medium heat. Add the eggplants, stirring occasionally, and cook until softened. Remove eggplant and set aside.
3. Add garlic in with remaining oil, heat over low heat until fragrant. Add diced green pepper, return eggplants, and add remaining ingredients.
4. Once green pepper is softened, divide between plates and serve.