Braised Red Bell Pepper and Eggplant with Steamed Rice

The eggplant dish calls for nam pla, a Thai sauce made from fermented fish. (Southeast Asians often use fish sauce in place of salt.) You may omit the nam pla, but if you do, increase the soy sauce as indicated.

UTENSILS

Large wok or Dutch oven
Large skillet with cover
2 large saucepans, 1 with cover Large bowl
Medium-size bowl
Small bowl
Strainer
Measuring cups and spoons Chef's knife
Paring knife
Slotted spoon
2 wooden spoons
Rubber spatula
Vegetable peeler



Assemble these supplies:

• large eggplant (about 11/2 pounds)
• Medium-size red bell pepper
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• Dash of crushed red pepper
• 1/2 teaspoon ground ginger
• 2 or 3 tablespoons light soy sauce, preferably Chinese
• 1 tablespoon nam pla, Thai fish sauce, or other Oriental fish sauce (optional)
• 1/4cup peanut or vegetable oil

Steps in preparation:

1. Rinse eggplant and red bell pepper, and dry with paper towels. Trim eggplant and cut into 3 x 1/2 x 1/2-inch-thick strips. Halve bell pepper, core, seed, remove membranes, and cut into 1/4-inch-thick strips.
2. In small bowl, combine cornstarch, sugar, crushed red pepper, ginger, 2 tablespoons soy sauce and 1 tablespoon nam pla, if using, or 3 tablespoons soy sauce. Stir mixture until blended and set aside.
3. In large skillet, heat oil over medium-high heat until hot. Add eggplant and pepper strips, and sauté, stirring constantly, until vegetables begin to wilt, 3 to 4 minutes.
4. Stir cornstarch mixture to recombine and pour over vegetables, tossing until thoroughly combined. Reduce heat to low, cover skillet, and cook, stirring occasionally, about 5 minutes, or until eggplant is tender. 
5. Remove from at and keep covered until ready to serve.

Steamed Rice

1 cup long-grain rice

In large saucepan, bring 6 cups water to a boil over high heat. Add rice and stir. Keeping liquid at a boil, cook rice uncovered, stirring occasionally, until tender, about 20 minutes. Just before rice is done, bring about 1 inch of water to a boil in another saucepan. Turn rice into strainer and place over pan of water, making sure bottom of strainer does not touch boiling water. Cover pan and allow rice to steam until ready to serve. Fluff rice with fork and divide among dinner plates.

WHAT TO DRINK

The cook suggests a piña colada as a refreshing accom­paniment to this menu. If you prefer wine, choose a Cal­ifornia Pinot Blanc or Alsatian Sylvaner.