Eggplant With Bean Curd And Basie Recipe
Ingredients
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) chopped garlic
1/2 lb (225 g) firm bean curd, cut in 3/4 inch (2 cm) cubes
1 medium eggplant, peeled and cut in 3/4 inch (2 cm) cubes
4 ripe tomatoes, peeled and quartered
1/2 tsp (2.5 ml) sugar
1/4 tsp (1 ml) dried basil
1/2 tsp (2.5 ml) salt
1/4 tsp (1 ml) pepper
1/2 cup (125 ml) vegetable stock
Directions
1 Heat oil in a wok. Lightly fry garlic and bean curd. Add eggplant, tomatoes, sugar, basil, salt, pepper and stock. Bring to a boil, then simmer gently until eggplant is tender. The mixture may be thickened slightly with cornstarch if preferred.
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