This healthy, flavorful dish is completely unlike all the rich foods I’ve indulged in all week. It’s as if a switch turned on inside me, sparking an insatiable hunger for only rich, heavy foods. In short, I’ve been an eating machine. I made a large batch of chicken adobo earlier this week and I’ve enjoyed it every night with mountains of jasmine rice. During lunch, I’ve eschewed salads altogether. Instead, I’ve feasted on buttery pasta and rich, creamy soups. Worse yet, I’ve been satisfying morning chocolate cravings by pilfering handfuls of Hershey’s Kisses (and Dark Chocolate Nuggets) from my officemate’s bowl. Could it be the cooler weather prompting this binge eating? I can’t seem to get satisfied; All I want to do is eat…a lot.
I’ve had a hankering to bake, as well. There are so many new recipes I would like to try before the holidays arrive. This weekend offers some promise for much-needed quality time with my kitchen (mainly the oven) and maybe I’ll have some sweet offerings to share with you soon.
For now, I will leave you with this. I have been meaning to share this simple stir-fry for weeks. I even shared a picture of it on my Facebook page as a “coming soon” post but it never happened. It was an impromptu effort to combine what I had in the kitchen to amazing results. I don’t use the previous adjective lightly. I was so pleased with this stir-fry I have even described it as one of the best-tasting dishes to come out of my kitchen in a long time.
The reason for the delay? I wrote down the ingredients but succumbed to laziness and didn’t jot down notes for the cooking instructions. I thought I had learned from making this mistake in the past but alas, no. Still, I was so happy with this dish that it was worth spending some time to try to replay the process in my mind so I could finally share with you here. I quite enjoyed this with hot jasmine rice but I could see it going well with pasta, too. After all the rich foods I’ve been eating all week, this might just be the ticket to get me back on a healthier track again.
Stir-Fried Eggplant, Mushrooms and Tomatoes
- 1 eggplant, cubed (I used the large ones that are common in grocery stores)
- 2 – 3 cups crimini mushrooms, sliced thickly
- 2 – 3 cups cherry tomatoes, sliced in half
- 2 tablespoons chopped olives
- Chopped fresh basil (a small handful)
- White balsamic vinegar (1 teaspoon, optional)
- Olive oil
- 4 cloves garlic, chopped
- Fish sauce, 1 teaspoon to 1 tablespoon
- Splash of stock
- Chili flakes, to taste
- salt and pepper, to taste
- In a large pan, add a tablespoon or two of olive oil and heat over medium-high heat. Add the eggplant and a pinch of salt. Cook until the eggplant pieces are tender and lightly browned. Remove from the pan and set aside.
- Follow the same steps as above for the mushrooms and combine with the cooked eggplant in a bowl.
- Add a bit more olive oil to the same pan, reduce heat to medium and add the garlic and chili flakes. Cook until just fragrant, about 3o seconds. Be careful not to allow the garlic to burn. Add the tomatoes and fish sauce and cook over medium-high heat until they start to wilt and release some of their juices, about 5 minutes. Add the basil, a small splash of vinegar (if using) and chicken stock. Cook for another few minutes until the flavors begin to meld.
- Add the eggplant and mushrooms back in, stir, and taste for additional seasoning. You probably won’t need more at this point.
- Serve on a platter and garnish with more fresh basil.