Szechuan Wednesday

30 Oct

I love hot and spicy food. This is an easier modification of a recipe that I have been making for years.

Szechuan Eggplant

Two medium cubed eggplants, leave the skin on.

Make sure you buy the long skinner ones because the fat ones have more seeds.

One to two cubed red bell peppers

One chopped onion

Three chopped cloves of garlic

Two teaspoons of chili paste with garlic

Two teaspoons of sugar

1/2 teaspoon of salt

Three tablespoons of canola or peanut oil

Saute the onion and garlic in the oil till they are soft.

Add the eggplant, peppers and salt

Cook till the eggplant is almost soft

Add the chili paste and sugar

Taste and add more chili paste if you want it spicier.

Tonight I had this with a roasted chicken and a small salad with arugula and romaine lettuce with a sesame seed dressing.

I also made steamed won tons.

I get a little carried away and just keep on cooking and eating.

It was a delicious meal but I am so so full .

Tonight I will ride my bike an extra 1/2 hour to try to work some of the meal off. Sounds good. We will see if it happens.

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