Serious Eats: Recipes
Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil
I cut the eggplant in relatively large chunks, to highlight their flavor and texture. Make sure they get really nice and soft and are completely cooked all the way through. Red or brown rice adds nice, complex flavor, but given that this is very much a thrown-together-from-the-pantry type dish, any grain (or accompanying vegetable) will do.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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