Filipino Eggplant (Aubergine) Adobo

I found this for the Zaar World Tour. It reminds me of my favorite dish at my favorite restaurant in Chinatown.

• Ready In: 55 mins
• Serves: 5

Ingredients

• 5  cups  diced eggplants, cut in 1 1/2-inch cubes
• 1  pinch salt (optional)
• 1⁄3 cup  vegetable oil
• 1⁄3 cup soy sauce
• 1⁄4 cup red wine vinegar
• 6  garlic cloves, minced
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
2. In a non-stick skillet, fry eggplant in oil until brown and set aside.
3. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
4. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
5. Serve hot.