eggplant and more

Eggplant
In my head, the blog post today is about dropping off Emily at college and her generation of kids.  That will have to come later in the week because after dropping her off at school I had to come back to the beach to pack the entire house before I smash it down to the foundation in order to rebuild it this year.  Crazy, yes but it is being done.  So instead, today is about a dish I made during Irene.

Josh summed up eggplant perfectly, it absorbs all flavors.  I had a bunch of eggplant and peppers ( spicy and regular ) from the farm.  I chopped up the eggplant into cubes, and chopped the peppers up into small pieces.  I took a 2 inch piece of ginger and just took off the skin. 

In a sauce pan, I poured olive oil about 1/4" up the sides and added all the ingredients.  I continued to stir until the olive oil was almost absorbed, added a little kosher salt too.  Then I added about 1/4 cup red wine vinegar and about 1/4 cup light brown sugar.  I let that get absorbed and then put in about 1/2 cup or more of chicken broth.  Put a lid on the pot and turned it down to simmer.  I let this hang out on the stove for a few hours.  Once in a while stirring what was in the pot and putting in a little more chicken broth is needed.

Once it tasted pretty good, adding in a tad more kosher salt, I took off the top, cranked up the heat and stirred until all the liquid was gone.  Then I strained the mixture to get rid of any access liquids and served. 

So good, so easy and honestly if you put in too much vinegar or not enough sugar or too many peppers or not enough eggplant, it won't matter.  Stays for awhile in the fridge too.  Have fun.