Eggplant adobo

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  • 5 tablespoons oil

  • 1 1/2 pounds, preferably small Italian eggplant, cut into 1-inch cubes (about 8 cups).

  • Kosher salt and freshly ground black pepper.

  • 2 tablespoons low-sodium soy sauce.

  • 1/4 cup unsweetened coconut milk.

  • 2 tablespoons distilled white vinegar.

  • 1 tablespoon turbinado or light brown sugar.

  • 1/2 white onion, thinly sliced.

  • 3 garlic cloves, minced.

  • 1 fresh or dried bay leaf.

  • 1/4 cup chopped basil

  • Steamed rice, for serving.

Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the cubed eggplant. Season with salt and pepper. Cook, stirring occasionally, until browned and tender (about 10 to 12 minutes). Remove the eggplant from the skillet and set aside.

In a small bowl, whisk together the soy sauce, coconut milk, white vinegar, and brown sugar.

Add the remaining 2 tablespoons of oil to the same skillet over medium heat. Add the sliced onion and cook until soft and golden (about 5 minutes). Stir in the minced garlic and bay leaf, cooking for another minute until fragrant

Return the cooked eggplant to the skillet. Pour the sauce mixture over the top. Simmer over medium-low heat until the sauce thickens and coats the eggplant (about 3 to 5 minutes).

Remove from heat, discard the bay leaf, and stir in the chopped basil. Serve warm over a bed of steamed jasmine rice.