Japanese Eggplant and Red Pepper

Japanese Eggplant Saute

Our local market has a large variety of Asian vegetables.  These bright aubergine japanese eggplants called to me in the market.  Sitting close by was chinese broccoli, which I recently had at a very authentic chinese restaurant prepared similar to how I decided to prepare them.   

Ingredients

Two large japanese eggplants
1 large red pepper
1 clove of garlic
3 tbsp olive oil
1/4 cashew nuts
pinch of salt

Preparation

1. Slice eggplant into thin rounds and set aside
2. Clean and dice up red pepper
3.  In large skillet with medium heat pour 3 tbsp olive oil and add minced garlic.
4. Add eggplant and red pepper and stir to mix flavors.
5. Allow vegetables to saute with cover on pan and cook until tender approx. 10 minutes
6. Add pinch of salt and top with unsalted cashew nuts.

Chinese broccoli is prepared the same as above.
Heat up oil and garlic and add cleaned broccoli and let steam with cover on pan for 10 minutes on med-high heat.