How to Cook Appetizing Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Eggplant pepper and tomato Stirfry 炒三茄#vegan#. Tomatoes, eggs and spring onions may seem like simple, basic ingredients but the subtle complexity of this dish is often overlooked as it is such a humble and easy-to-cook dish. Have you ever taken a bite of tomato and eggs and wondered how the eggs manage to taste like tangy tomatoes. Perfectly charred and crispy pan fried potato, eggplant and pepper stirred with a garlicky savory sauce.

Mix the zucchini with the eggplant, peppers, onion and garlic and pour into the baking dish. Season with salt and pepper, pour the wine over and cover with the tomato slices. It's fast, easy, cheap, and delicious. You can have Eggplant pepper and tomato Stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Eggplant pepper and tomato Stirfry 炒三茄#vegan#

1. You need 2-3 of organic Chinese eggplants, sliced.
2. You need 1 of medium tomato, wedged.
3. Prepare 8 of shishito peppers, seeded.
4. Prepare 1 of garlic cloves.
5. It's 1/4 cup of olive oil.
6. Prepare of Salt and pepper.
7. You need 2 Tsp of cooking wine.
8. It's 1 Tsp of white vinegar.

If you've had it, you know why you'd want to make it again and again. If you haven't had it, it may not sound like much. A versatile vegetarian sauce recipe with eggplant, bell peppers, and tomatoes for topping pasta, polenta, grilled fish, or steaks. You may unsubscribe at any time.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# instructions

1. Rinse and slice eggplant. Soak in a container filled with 2 cups of water mixed with a Tsp white vinegar and 1 tsp salt for 10 minutes. This step helps eggplant to retain beautiful purple color in cooking and reduce oil absorption..
2. Slice tomato and set aside. Remove seeds from pepper and slice them into bite sizes and set aside..
3. Drain soaked eggplants and squeeze out excessive water. Set them with other ingredients..
4. Heat up the wok and add Olive oil. Fry eggplant in the wok for 15 seconds or until soft. Set aside. Sauté pepper and minced garlic in the same wok with residual oil. Finally add tomatoes. Cook until red juice releases for about 10 seconds. Salt and pepper to your taste..
5. Add eggplant back and mix them well. Adjust seasoning if needed..
6. Serve hot over rice, or with porridge..

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