from Farm Fresh To You
1 cup cooked brown rice
1 eggplant, cubed
1 teaspoon sesame oil
About 4oz shishito peppers, ends removed
1/2 cup soy sauce
1/4 cup water
2 tablespoons ginger, peeled and chopped
2 cloves garlic, chopped
handful cashews or peanuts (optional)
Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.
Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.