Eggplant provides the "meaty" base for this dish, spiced up with ginger, cayenne and sweetened with juicy dates. Serve it over brown rice or pasta for a filling and delicious dinner!
1largered bell pepper, seeded and cut into 1/2" pieces
1tbspred wine vinegar
2tbsplow-sodium soy sauce, tamari or coconut aminos
1/4tspground cayenne, to taste
1cupfresh basil leaves, or 2 tbsp dried
4-5largeMedjool dates, pitted and chopped
1/2cupraw cashews, chopped
Cooked brown rice or pasta
Instructions
Heat half the sesame oil in a large skillet over med-high heat.
Once hot, add the eggplant cubes, sprinkle with the salt and saute, stirring often, until the eggplant is slightly browned and tender, 5-10 minutes. Transfer the eggplant to a bowl.
Heat the remaining oil in the same skillet over med-high heat. Stir in the onion, bell pepper, garlic and ginger, stirring frequently, until the onion and pepper soften, about 5 minutes.
Return the eggplant to the pan, along with the vinegar, soy sauce and cayenne, and saute for 3-5 minutes until all is melded. Add more soy sauce if needed.
Remove from the heat, stir in the basil, dates and cashews. Serve warm, over brown rice or pasta.