- 5 cups eggplant, cubed small (12 oz)
- 1 bell pepper, diced
- chopped peanuts and green onions, for garnish
- 2 tbsp soy sauce or tamari
- 2 tbsp water
- 1 tbsp minced garlic
- 2 tbsp white wine or vegetable broth
- 2 tbsp cornstarch or arrowroot
- 1 1/2 tsp white or apple cider vinegar
- 2 1/2 tsp sweetener of choice, or pinch uncut stevia
- 1/4 tsp crushed red pepper flakes, or as desired – omit for non spicy version
Fully dissolve the cornstarch or arrowroot in the water, then whisk together with everything except the first three ingredients. Pour half of this sauce over the eggplant and pepper, reserving the other half. Refrigerate for an hour to marinate. (If you’re in a rush, you can skip the hour’s wait. The actual prep and cook work take under 20 minutes.) Sauté all ingredients except the garnishes in a little oil or oil spray over medium heat, stirring frequently to prevent sticking, until eggplant and pepper are soft. Add garnishes, and serve over cooked rice or barley if desired.View Nutrition Facts
Calories: 69kcal