Adobong Talong (Eggplant Adobo)

INGREDIENTS:

4 cups eggplant, cut into 2-by-2-inch pieces 1/4 cup vegetable or corn oil
1/2 cup white vinegar 1/4 cup soy sauce
1 tablespoon finely minced garlic



Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a
saucepan, bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes.
Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant slices
several times. Serve hot.