It was Friday, and I was cooking for Shabbat in an uninspired way. Just your basic basil/lemon chicken roasted over root vegetables. Israeli salad (plenty of chopped tomatoes and cucumbers, seasoned with salt, lemon juice and olive oil). Choumous, corn salad, a plate of olives and pickles. The guests were a family with three small children. While I kept the meal plain to please the little people, I wanted one sophisticated dish for the grownups.
I opened the fridge and found two firm, purple eggplants in the vegetable bin. Aha.
Slice, flour, and fry them? Too ordinary.
Ratatouille? Somehow I wasn’t in the mood for ratatouille.
So I searched the friendly Net and found The Eggplant Recipe Database. I adapted this Chinese-ish recipe from it. It’s s sweet and sour, chili-hot and has lots of garlic. My adult guests loved it, and even the Little One, who claims to hate all purple food, ate and enjoyed.