Here’s my attempt to make a famous vegetable dish from Northeast China healthier, Eggplant and Potato with Green Peppers. Normally this dish is deep fried, but I microwave the potatoes and then cook it together with the rest of the ingredients. I like the heat long green peppers give to the dish but you can choose bell pepper if you don’t like it to be spicy. Enjoy!

Eggplant and Potato with Green Peppers

1 medium potato, cut into chunks
1 Chinese eggplant, cut into chunks
2 long green peppers (or 1 bell pepper), removed seeds and cut into pieces
2 green onions (white parts only), chopped finely
4 garlic gloves, minced
1 teaspoon minced ginger
1 tablespoon canola oil or vegetable oil
2 tablespoons light soy sauce
½ cup warm water

Soak eggplant in water with ¼ teaspoon salt.
Microwave potato for about 4 minutes.
Heat up a pan to medium heat, and add green peppers and a pinch of salt. Sauté for about 30 seconds.
Add green onions, ginger and garlic, and mix well.
Turn the heat to high, and add eggplant and potato in. Sauté about 1 minute.
Add soy sauce and water.
Turn the heat to medium, cover the pan and cook about 4 to 5 minutes.
Open the lid, and let the liquid fully evaporate. Serve.

Suggested servings: 2