Braised Eggplant with Roasted Red Peppers and Quinoa
8 slices eggplant about 1/2 inch thick 5Tbsp. Olive oil
1Tbsp. Toasted sesame oil (optional)
¼ cup soy sauce (optional)
¼cup (or less) white wine vinegar
½cup water
3tbsp. Cooking sherry or mirin 2tsp. Grated ginger
1 cloves garlic
4cups cooked quinoa
1/3cup roasted red pepper, diced
Directions
Mix two oils, coat eggplant, and place in a skillet. Heat on med. until deeply browned on both sides, but not nec- essarily cooked through, about 8-10 minutes. Mix soy sauce, vinegar, water, sherry, ginger, garlic and peppers together , then add to the eggplant. Cover and cook on low until liquid is almost gone, and eggplant is very soft, about 10 minutes. Mix in quinoa and serve. Serves 4.