Eggplant with Garlic, Chili, and Mint

Name: Eggplant with Garlic, Chili, and Mint
Ingredients: 2 tablespoons oil; 4 large cloves of garlic, minced (approximately 1 tablespoon); 2 hot chilies, cut in thin strips or rounds (optional); 2 sweet peppers of any color, if large, 4-6 if small (like Jimmy Nardellos). Optional, but recommended!; 1-1/2 pounds eggplant, cut in 1/8-inch thick slices (if using a large eggplant, cut in quarters lengthwise, then slice thin); 6 tablespoons mirin (Japanese cooking sake) or sherry; 3 tablespoons brown sugar; 2 tablespoons soy sauce; 4 tablespoons water; 2 tablespoons fresh lime juice; 1/4 cup fresh mint leaves, coarsely chopped – can substitute basil; extra mint and minced cilantro for the top (optional); 1 pound tofu, cut in cubes

fullbellyfarm.com

Eggplant with Garlic, Chili, and Mint Recipe adapted from Still Life with Menu Cookbook by Mollie Katzen The original recipe doesn’t include tofu, or peppers.

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Ingredients

2 tablespoons oil
4 large cloves of garlic, minced (approximately 1 tablespoon)
2 hot chilies, cut in thin strips or rounds (optional)
2 sweet peppers of any color, if large, 4-6 if small (like Jimmy Nardellos). Optional, but recommended!
1-1/2 pounds eggplant, cut in 1/8-inch thick slices (if using a large eggplant, cut in quarters lengthwise, then slice thin)
6 tablespoons mirin (Japanese cooking sake) or sherry
3 tablespoons brown sugar
2 tablespoons soy sauce
4 tablespoons water
2 tablespoons fresh lime juice
1/4 cup fresh mint leaves, coarsely chopped – can substitute basil
extra mint and minced cilantro for the top (optional)
1 pound tofu, cut in cubes