Spicy Eggplant in vinegar

This is another recipe that my mom taught me during her stay in the Philippines. I'm not fond of eating dishes with eggplants in it, maybe because I can't describe exactly what it tastes like. when my mom prepared this dish to us, I didn't even bother to taste it but when she insisted, it left me no choice. I took a spoon and scooped a piece of it and the only words I were able to mouth at that time were "ma, teach me"

It didn't occur to me that I will be indulged into something that I didn't want in the beginning. I became addicted. And everytime I get to see some fresh eggplants in the grocery, I didn't hesitate on buying them.

This can be served as a main course or as a side dish, whichever way you want it. And it can last for a long time because of its vinegar ingredient. and one thing is you don't even need to refrigerate it, so it will save you energy and money.


Ingredients:
3 large eggplants, cut into 1/2-inch thick rectangular chunks
6 cloves garlic, minced
1 chicken cube
4 pcs of siling labuyo (red chili), cut into halves - (you can also use green chili)
cooking oil - for frying eggplants and 2 tbsp for sauteeing
3/4 cup vinegar
salt and pepper to taste

Cooking Instructions:
1. Fry the eggplants until brown, remove from pan.
2. In the same pan, heat oil and sautee garlic. Add the chili then the chicken cube until melted.
3. arrange the eggplants into the pan, add some dash of salt and pepper.
4. Add the vinegar, cover the pan and simmer for about 15 minutes. DO NOT STIR! wait until all the vinegar is cooked out.
5. When all the vinegar is cooked out and the oil appears, remove from heat then serve.