Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices. Set aside.

Step 2    

In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger. Heat and stir until the brown sugar is dissolved. Remove from heat and set aside.

Step 3    

Heat a large skillet over medium-high heat. Add the oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

Step 4    

Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.

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