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Eggplant in Spicy Tomato Doubanjiang

Name: Eggplant in Spicy Tomato Doubanjiang
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Eggplant; 1/2 can Canned tomatoes; 1 clove Garlic; 1 tsp Doubanjiang; 1 tsp Sugar; 1 tsp Soy Sauce; 2 tbsp Olive oil

Side Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Eggplant simmered with canned tomatoes and doubanjiang — Italian caponata meets Chinese yuxiang eggplant.

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📖 The Story Behind This Dish

A creative dish combining caponata, Sicily's sweet-sour stewed eggplant, with yuxiang qiezi, Sichuan's spicy stir-fried eggplant. The tang of canned tomatoes and heat of doubanjiang soak into the eggplant, and since it's good cold, it makes a great make-ahead snack. A drinking snack pared down to ingredients you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At night, red stewed eggplant is spooned from a meal-prep container onto a small plate as red wine or Shaoxing wine is poured.

🥕 Ingredients (serves 2)

Eggplant 2
Canned tomatoes 1/2 can
Garlic 1 clove
Doubanjiang 1 tsp
Sugar 1 tsp
Soy Sauce 1 tsp
Olive oil 2 tbsp

👩‍🍳 Instructions

Cut the eggplants into irregular chunks.
Heat the olive oil and minced garlic in a frying pan and stir-fry the eggplant.
When the eggplant softens, add the doubanjiang and stir-fry.
Add the canned tomatoes, sugar, and soy sauce, cover, and simmer on low for 8 minutes.
Uncover and cook off some of the liquid.

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