The deadline for the library is getting closer and closer, so recently I've been busy with reading. The library from which I borrow books is located at the very northernmost part of the city. Since I have to go all the way across town every time I want to borrow books, I always try to borrow those big "bricks"—and in the last ten days I end up reading like crazy to finish them. >.< I guess next time I'd better take out some thinner ones. Because of my reading, I haven't cooked that much lately, and when I do, it's just something simple like this curry.
Yields 1 serving
1 eggplant, cubed
2 tomatoes, cubed
100g cooked red kidney beans
1/2 Tbsp olive oil
1/2 tsp salt
2 cloves of garlic, crushed
1 Tbsp curry paste
200 mL water
1. Put the oil, garlic, salt, and curry paste in a pan. Stir-fry for half a minute.
2. Add eggplant and stir-fry for 1 to 2 mins. Add red kidney beans, mix well, then add water and mix again. Add the tomatos last.
3. Lower the heat to medium and cook for 7 to 8 mins. When the water has almost all evaporated, it's done!
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.