Serves 6

For this recipe I chose a long, purple eggplant called Violetta Lungo, sometimes called a Japanese eggplant. Tamarind sauce is sometimes called ‘fresh concentrated tamarind.’ You can find it in most Asian grocery stores.

Ingredients:

½ cup tamarind sauce
1 tsp. ground coriander
½ tsp. ground cumin
1 tsp. salt
2 tbsp. sugar
1 to 3 finely diced hot chili peppers (or ½ tsp. dried crushed hot pepper)
6 (about 1 ½ lbs.) Violetta Lungo eggplant
1 red bell pepper, seeded and cored
½ sweet white onion
4 cloves garlic, minced
1 cup vegetable oil

Instructions:

1. In a medium bowl, mix tamarind sauce, coriander, cumin, salt, sugar and hot chili peppers.
2. Roughly peel the eggplant, leaving about half the skin on for color.
3. Cut eggplant in half the long way and then slice into ½-inch pieces.
4. Thinly slice bell pepper and onion.
5. Heat oil in wok over high heat.
6. Stir fry eggplant until tender, about 5 minutes, then drain, gently squeezing out and saving any excess oil.
7. Return oil to wok and reheat.
8. Add garlic and lightly brown.
9. Add onion and bell pepper and cook 2 to 3 minutes.
10. Add eggplant and stir fry for an additional 2 to 3 minutes.
11. Add sauce and cook another couple of minutes, until vegetables are cooked through and evenly coated with sauce.
12. Serve alone or over rice.

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