Loosely based on something I once ate at an assian restaurant a long time ago, I tend to eat this quite often. It’s a pretty fast recipe, with a spicy and somewhat sweet result.
- cooking oil
- 1 large eggplant, diced
- 1 medium-sized onion, chopped
- 1 medium/small red bell pepper
- 1 medium/small green bell pepper
- 1 teaspoon of cinnamon
- 1 ground nutmeg
- 1 spoon of cumin
- 1 spoon of ginger
- ground red pepper
- 1 basil leave
- soy sauce
- 2 spoons of brown sugar
- 1 minced garlic clove
- 1 spoon of ground black pepper
Heat some cooking oil in a wok. Note that the eggplant absorbs a lot of it, so use plenty to avoid it sticking/burning/drying out. Add a couple of spoonfulls of ground red pepper and stir plenty. Once the oil is heated up, add the eggplant, and let it cook for 2-3 minutes.
After those 2-3 minutes, add the onions, bell peppers, nutmeg, garlic, and cinnamon.
Let that cook for another 2-3 minutes.
Finally, add the remaining ingredients, and cook for a few last minutes.