Sweet And Sour Eggplant Stir Fry
- 4 tablespoons olive oil
- 1 large eggplant, peeled and cut into 1 inch cubes
- 3/4 cup onion, coarsely chopped
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 1 cup sliced baby bella mushrooms
- 2 cloves garlic, minced
- 1 cup tomato sauce or 1 1/2 cups diced tomatoes
- 2 tablespoons red wine vinegar (or balsamic or combination of both)
- 1 tablespoon sugar
- salt
- ground black pepper
- In a saute pan heat 3 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes. With a slotted spoon or wire basket, remove eggplant and and place in a bowl, keeping any remaining olive oil in the pan. In the same pan, add the final 1 tbsp olive oil to the remaining oil, and cook the onion, celery, peppers and mushrooms. Saute until soft, about 4 minutes. Add the garlic, tomato sauce, vinegar, cooked eggplant, sugar, salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 10 minutes until vegetables are tender.
olive oil, eggplant, onion, red bell pepper, green bell pepper, baby bella mushrooms, garlic, tomato sauce, red wine vinegar, sugar, salt, ground black pepper
Taken from food52.com/recipes/41671-sweet-and-sour-eggplant-stir-fry (may not work)