2 medium eggplants, julienned & peeled or 5 small eggplants cut into rounds
½ onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
½ cup unsalted cashews
¼ cup fresh cilantro
1 teaspoon olive oil
2 tablespoons low-sodium soy sauce
1 tablespoon sriracha
1 tablespoon brown sugar
1 teaspoon fish sauce
1. If using 2 medium eggplants, peel and julienne. If using 5 small eggplants, simply slice into rounds. Mince garlic and dice peppers and onions. Wash cilantro and set aside.
2. Whisk together sriracha, brown sugar, soy sauce and fish sauce in a medium bowl.
Heat olive oil in a medium sauté pan on medium high heat. Add onions and peppers and cook for 2 minutes. Add garlic and cashews and cook for 2 more minutes
3. Add eggplant and cook for 3 minutes, or until soft, while stirring and slowly adding the sauce.
4. Top with fresh cilantro and serve with brown rice.