a-bayani:

recipe by request! (click through for a readable size)

i didn’t add any measurements because i don’t measure things when i’m cooking. this is one of my favorite things to cook/eat and i think it tastes better every time i make it. so just wing it and taste while you’re cooking.

i was going to type it out here in case anyone can’t read my handwriting, but most of the writing is unnecessary if you know how to prep things or can trust your intuition with cooking, so here’s the basics:

1. cube and pre-cook the eggplant
2. saute some onions and garlic in a pan
3. add pepper and bay leaves (and a generous pinch of sugar, optional)
4. add the pre-cooked eggplant
5. add soy sauce and vinegar (i use red wine vinegar and gluten-free tamari, 1/3 cup of each per 2 medium “#1”/ichiban eggplants. it’s all up to personal taste.)
6. simmer for at least 30 mins