Eggplant and tomato stir fry
/My first year farming at Brookfield, one of the other apprentices Adan would make this for breakfast. Its unbelievably delicious and easy. It makes a great side or serve over rice for a meal.
1-2 eggplants cut into small cubes
2 tomatoes cut into small cubes
2 cloves garlic, diced
1 small onion, diced
soy sauce
rice wine vinegar
toasted sesame oil
olive oil
Pour a glug or two of olive oil into a frying pan and add the garlic and onions. Cook on medium low heat until they soften. Add the eggplant and tomatoes and stir, continue to cook and cover. Stir occasionally. When eggplants are soft, season to taste with soy sauce and rice wine vinegar. Finish with sesame oil.