Spicy Eggplants, Beans and Tofu

2 pieces eggplants, cut into serving pieces
200 grams firm tofu, sliced and fried
1 tablespoon precooked black beans, washed
5 cloves garlic, minced
1 red bell pepper, sliced
2-3 pieces red chili
10 pieces basil leaves
1/2 cup vegetable oil
salt and pepper to taste

1/4 cup soy sauce
2 tablespoons balsamic vinegar or black vinegar
2 tablespoons rice wine
1 tablespoon sugar
1 tablespoon minced fresh ginger
1 teaspoon red pepper flakes

Part 1
1. In a bowl, combine sauce ingredients. Set aside.

Part 2
1. In a pan, heat oil saute garlic until fragrant.
2. Add eggplants then stir cook until starts to soften.
3. Add black beans, bell pepper, red chili and tofu.
4. Pour the sauce then simmer and cook for 3-5 minutes or until thickened. Add water if necessary.
5. Add basil then adjust seasoning with salt and pepper.
6. Serve with steamed rice.

Poqui Poqui

Filipino Style Recipe: poqui poqui is a native vegetable ilocano dish. Normally the eggplants comes grilled then peel off. Sauteed with onions, tomatoes and eggs.

Estimated time of preparation and cooking: 30-40 minutes. Good for 4-5 persons.

4 medium-size eggplants
4 gloves garlic, minced
1 onion, diced
2 medium-size tomatoes, diced
3 pieces egg, beaten
4 tablespoons vegetable oil
salt and pepper to taste

Part 1
1. Grill eggplants until skin are charred and blister.
2. Let it cool then peel off the skin then chop the flesh. Set aside.

Part 2
1. In a pan, heat oil and saute garlic, onion and tomato.
2. Add chopped eggplant and season with salt and pepper. Stir and cook for 5 minutes.
3. Add beaten eggs and continue stirring for 2 minutes but egg should still wet.
4. Remove from heat, transfer to serving plate and serve.