We, as a family, decided to go 'Raw' for the next 2 days and I didn’t want to miss this chance of cooking something with the Chinese Eggplant.
So, I decided to do something, at once, with ALL of it, LOL.

The Chinese eggplant has an overall delicate flavor and is thinner and less bitter as compared to regular eggplant.

The quantity is large in this recipe, and it can be easily stored for a few days in a jar as we did.
You can serve it with a different cooked grain/seed or even pasta.

We enjoyed this dish so much – So sweet & spicy.
We'll be making it again for sure.


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The ingredients you'll need:

Chinese eggplants
Red bell pepper
Onion
Garlic cloves,
Red hot peppers (red Thai)
Spices:
Curry
Coconut milk
Red pepper flakes
Agave nectar
Peanut butter
Tomato paste
Salt
Pepper



Preparation:


Fry on high heat for about 15 to 20 minutes:
8 Chinese eggplants, lengthwise cut in half and then slice or chop
2 red bell pepper, cut in half and slice into strips
6 onion, cut in half and sliced
8 garlic cloves, cut in half and sliced
5 red hot peppers (red Thai), chopped

While it's cooking prepare the sauce, even though I prepared it first thing,
🤷 😊

1 tbsp Curry
1 can of Coconut milk
1 tbsp red pepper flakes
4 tbsp Agave nectar
4 tbsp Peanut butter
4 tbsp Tomato paste
1½ tsp Salt
½ tsp pepper

Mix well and pour on top cooked ingredients and cook for another 20 to 30 minutes, or until you like the texture of the 🍆 eggplants.

5 minutes before turning it off - add a handful of basil.

Serve with 🍚 rice.

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