This is something I came up with to use up my abundance of the eggplant harvest, that I’ve been getting from my garden. I was taught to keep handy, several types of canned goods in the pantry for “LAZY DAY” cooking; today is that day for me……
To make this quick but satisfying dish; you’ll need a can of Corned Beef, I prefer Ox & Palm brand because it’s much meatier than the others.
2 Tbsp. Vegetable oil
2 Tbsp. Garlic
3 – 4 long Eggplants, sliced on the diagnonal
1 Squash, optional, I had so many so I threw one in
2 – 3 Tbsp. Soy Sauce
1/4 teaspoon Salt
1/2 teaspoon Black pepper
1/4 teaspoon Accent seasoning, optional
In a large frypan, heat the oil and then add the onions and garlice, saute for about 3 minutes. Add the eggplants and squash, if you’re using it. Let this cook for a minute or two. Season with the salt, pepper, soy sauce, and accent. Allow the veggies to cook until soft but not mushy. Add the can of Corned beef and break the pieces up. Stir to combine. Allow this to cook through for about 5 minutes, stirring often.
Taste and adjust the seasonings, but be warned; corned beef is already salty, so be careful with the salt and soy sauce. Serve this with steamed white rice.