Adobong Talong

Ingredients:
5 cup diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 tsp. freshly ground black pepper

Procedure:
1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
2. In a non-stick skillet, fry eggplant in oil until brown and set aside.
3. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.

Source: Global Pinoy