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Eggplant Adobo


5 cups diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 tablespoons freshly ground black pepper


1. Spread eggplant on paper toweling and sprinkle with salt.

2. Let drain for 30 minutes.

3. Rinse and pat dry.

4. In a non-stick skillet, fry eggplant in oil until brown and set aside.

5. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.

6. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.

7. Serve hot

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