Refogado de berinjela

Ingredientes

• 1 large eggplants (diced)
• 1/4 cup olive oil (or 1/2 cup vegetable broth for sauteing veggies)
• 1 medium onions (sliced)
• 2 cloves garlic (chopped)
• 1 medium carrots (peeled and chopped)
• 1 medium red bell pepper (sliced)
• 1 medium green bell pepper (sliced)
• 2 small dried chilies (halved, or 1/4 teaspoon cayenne pepper powder)
• 2 tablespoons Tamari (or Bragg's Liquid Aminos)
• 1 teaspoon black pepper (optional)
• 1/2 teaspoon salt (or season to taste)

Modo de preparo

1. 1

   Cut the eggplants into 1-inch cubes and place them in a large bowl.

2. 2

   Add ¼ cup olive oil, salt, and pepper and mix well.

3. 3

   Place the eggplant on the baking tray evenly and place it in a preheated oven at 425 degrees F for 30 minutes. Flip the eggplant when it is halfway cooked.

4. 4

   In the meanwhile, heat oil in a large skillet.

5. 5

   Add onions, garlic, carrots, bell peppers, and dried chilies.

6. 6

   Saute for 3 to 5 minutes until the carrots start getting soft.

7. 7

   Next, add tamari and continue to cook for 3 to 4 minutes.

8. 8

   Add baked eggplant, and stir for a minute or so until every ingredient is well combined.