Eggplant and Red Pepper in Garlic Sauce
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
2 medium eggplants (Chinese eggplants are particularly good)
1 teaspoon salt
1 teaspoon corn starch OR arrowroot powder
3 red Bellafina peppers
1 tablespoon coconut oil
2 teaspoons garlic
1 teaspoon ginger, minced
3 tablespoons soy sauce
1 teaspoon maple syrup
1 tablespoon sesame oil
Optional: 1 tablespoon Sriracha or Red chili flakes
Slice the eggplant into bite-sized pieces. Sprinkle with salt and allow to sit for 10 minutes.
Toss eggplant with corn starch or arrowroot powder.
Dice the red Bellafina pepper.
Heat 1 tablespoon coconut oil in a skillet over medium heat. Once the oil glistens, add the eggplant and red pepper. Sauté until browned on all sides.
In a small bowl, whisk together garlic, ginger, soy sauce, maple syrup, and sesame oil. Pour mixture into skillet and stir. Place lid on skillet and continue to cook until eggplant is cooked through. Stir occasionally.
Serve: Remove from heat and use a spatula to divide into serving bowls. Top with Sriracha or hot chili flakes.
Slightly adapted from foragedish.com