Eggplant with Garlic, Chili, and Mint

Recipe adapted from Still Life with Menu Cookbook by Mollie Katzen

The original recipe doesn’t include tofu, or peppers. If omitting, reduce the amount of sauce, potentially in half.

2 tablespoons oil
4 large cloves of garlic, minced (approximately 1 tablespoon)
2 hot chilies, cut in thin strips or rounds (optional)
2 sweet peppers of any color, if large, 4-6 if small (like Jimmy Nardellos). Optional, but recommended!
1-1/2 pounds eggplant, cut in 1/8-inch thick slices (if using a large eggplant, cut in quarters lengthwise, then slice thin)
6 tablespoons mirin (Japanese cooking sake) or sherry
3 tablespoons brown sugar
2 tablespoon soy sauce
4 tablespoons water
2 tablespoon fresh lime juice
1/4 cup fresh mint leaves, coarsely chopped – can substitute basil
extra mint and minced cilantro for the top (optional)
1 pound tofu, cut in cubes

Heat the oil in a large, heavy skilled or Dutch oven and cook the garlic and hot chilies over medium heat for 1 or 2 minutes.
Add eggplant and salt. Cook, stirring frequently, about 5 minutes.
Add sliced peppers.
Combine mirin/sherry, sugar, soy sauce, and water. Add this mixture to the eggplant, cover and let cook over medium heat for 10 to 15 minutes, stirring occasionally.
Add tofu, when warmed, add 1/4 cup chopped mint, stir, lower the heat, and let summer just a few more minutes.  Turn off heat and add lime juice.
Serve over rice or another grain (barley, quinoa, etc.), topped with a light sprinkling of mint and cilantro, if desired.