Sweet and Sour Stir Fry

I do not like eggplant.  It’s embarrasing, but I don’t like it.   I made this dish anyway–for my mother who loves eggplant just about as much as I despise it. I expected to post this recipe if my mom enjoyed it and trash it if she didn’t.  I didn’t, in my wildest dreams, think I would be chowing down on an eggplant heavy stir fry.  But I did.

I don’t know how it’s possible or how she did it, but Stephanie Izard bridged a gap between eggplant and, well, me.  If you’re out there, Stephanie, thank you.  Seriously.

The idea for this recipe came from a Chicago Tribune article featuring one of Izard’s recipes from her new cookbook, “Girl in the Kitchen.” I tweaked this recipe (less eggplant, more onion, red pepper, and a slightly different palate of spices) but the basic idea is hers.  Don’t ask me why, don’t ask me how, but this recipe is magic.

Sweet and Sour Stir Fry

• 2 cloves garlic, diced
• 1 lb sweet onion, diced
• 1/4 lb poblano pepper, diced
• 1.2 lb eggplant, cubed
• 1/4 lb red pepper, cut into strips
• 2 cups tomatillos, diced
• 3 tbsp honey
• 1 tbsp mustard
• 3 tbsp apple cider vinegar

1. Oil a heavy bottomed skillet with just enough to coat the bottom; on medium heat, cook onion and garlic until onion is translucent, stirring occasionally.
2. Add poblano; cook until softened (again, stirring occasionally).
3. Add red pepper, eggplant, and tomatillos; cook until they start to soften.
4. Add honey, mustard, and apple cider vinegar; cook until tomatillos break down and vegetables are soft.
5. Enjoy!