Eggplant, Shiitakes and Peppers

By admin | June 10, 2011

Simple, easy and delicious.  Use Japanese eggplants, the light purple elongated ones if you can find them.  Organic, garden fresh eggplant work well too.  For some reason conventionally grown eggplant makes my mouth itch and is more bitter.  Go figure.

2 japanese eggplant, diced

6-12 shiitake mushrooms, depends on the size

3-4 baby sweet peppers cut into rings, the red and yellow varieties are good for this dish

tamari or soy sauce

crushed red pepper

1″ piece of ginger, peeled and grated

dark sesame oil

Heat oil over medium high heat and sear the eggplant and mushrooms by not moving them until they’re golden brown on one side (about 4-5 minutes).  Add a glug of tamari or soy sauce to loosen the vegetables and scrape any yummy brown bits from the bottom of the pan. Continue cooking until eggplant is tender, add a splash of water or broth if the soy sauce cooks off too quickly. Toss in the peppers, a pinch of crushed red pepper and ginger about a Tbsp of dark sesame oil.  Serve immediately while peppers are still crisp-tender.

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