The eggplant lunch was so good the other day that I decided to have it again. I added yellow crookneck this time and it was even better! Fry up both veggies with olive oil, minced garlic (from the jar), Vietnamese chili garlic sauce, and salt and pepper to taste. So good and fast!
I use the chili garlic sauce in everything, from Chinese fried rice to stir fried fresh green beans, to add some heat and flavor.