Braised Eggplant with Garlic and Basil Sauce

• servings: 6 servings

Ingredients

1 cup, water

⅓ cup, fish sauce

¼ cup, packed brown sugar

4 teaspoons, grated lime zest plus 1 tablespoon juice (2 limes)

4 teaspoons, cornstarch

¼ teaspoon, red pepper flakes

7 tablespoons, vegetable oil

12 , garlic cloves, minced

2 tablespoons, grated fresh ginger

2 pounds, eggplant, cut into ¾-inch pieces

2 , red bell peppers, stemmed, seeded, and cut into ¼-inch pieces

1 cup, fresh basil leaves, torn into rough ½-inch pieces

4 , scallions, sliced thin

Directions

For the sauce Whisk all ingredients together in bowl.

For the vegetables Combine 1 tablespoon oil, garlic, and ginger in bowl; set aside. Heat 3 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add half of eggplant and half of bell peppers and cook, stirring often and scraping bottom of pan to loosen any browned bits, until tender, about 12 minutes; transfer to separate bowl. Repeat with remaining 3 tablespoons oil, eggplant, and bell pepper; transfer to bowl.

Scrape away any remaining browned bits from now-empty pot. Return cooked vegetables to pot and push to sides. Add garlic mixture to center and cook over medium-high heat until fragrant, about 1 minute. Stir garlic mixture into vegetables. Whisk sauce to recombine, then add to pot. Cook, stirring constantly, until sauce is thickened, about 1 minute. Off heat, stir in basil and scallions. Serve.

Nutrition

• Calories: 1522