Chinese Eggplants with Garlic Sauce

Ingredients

• Eggplant

  Raw

  3 eggplant, unpeeled (approx 1-1/4 lb) or 1.64kg

• Salt

  Table

  1 ½ dash or 0.6g

• Canola oil

  5 ¼ tbsp or 74g

• Garlic

  Raw

  6 cloves, minced or 18g

• Green bell pepper

  Sweet, green, raw

  1 ½ small or 111g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Sugar

  White, granulated sugar

  ¾ tsp or 3g

• Salt

  Table

  1 ½ tsp or 9g

Directions

1. Cut the eggplants into bite-sized pieces. Place them in a large pot with water, add a pinch of salt, and cook for 10 minutes. Drain slightly.
2. Heat oil in a wok or large skillet over medium heat. Add the eggplants, stirring occasionally, and cook until softened. Remove the eggplants and set aside.
3. Add garlic to the remaining oil and heat over low heat until fragrant. Add diced green pepper, return the eggplants, and add the remaining ingredients.
4. Once the green pepper is softened, divide the dish between plates and serve.