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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- 1/2 cup red, brown or white rice
- Kosher salt
- 3/4 cup white or rice wine vinegar
- 1/2 cup soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon canola oil
- 2 Japanese eggplants, or 1 large eggplant, cut into 1-inch half-moons (about 3 cups chopped)
- 1 1/2 cups sugar-snap or snow peas, ends trimmed
- 1/2 cup torn fresh basil leaves
Cook rice according to package directions with large pinch salt, then let cool and pack into airtight container. Meanwhile, combine vinegar, soy and honey in small sauce pot. Bring to boil, then simmer over medium-high heat until reduced by half, about 10 minutes. Set aside.
Heat oil in large skillet over medium-hight heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until beginning to shrivel and char, 10 to 12 minutes. Add sugar-snap peas and saute until bright green, about 2 minutes longer. Pour in reduced sauce and toss over medium heat until vegetables are well coated, 1 minute. Pour on top of rice in airtight containter. Let cool to room temperature, stir in basil, then refrigerate until ready to eat. Eat cold or microwave covered with damp paper towel to reheat.