Spicy Eggplant

Directions

1. 1
   Cut up one big eggplant (OR two skinny eggplants) into cubes, place on a plate, and cook to soften for 3 minutes in a microwave oven. Eggplant absorbs a lot of oil and water. The softening technique helps to expedite cooking time and to avoid using too much oil.
2. 2
   Heat up one tablespoon of vegetable or canola oil in a deep frying pan (medium heat)
3. 3
   Add the sauce to the pan carefully and let it sizzle for a minute as it lets its moisture out
4. 4
   Add the cut up eggplant (and shrimp too if you want) into the sizzling pan and mix evenly with the sauce
5. 5
   Cover the pan with a lid for 15-20 minutes and reduce the heat just a little bit
6. 6
   The dish is ready when the eggplant is soft and the balado sauce has lost most of its moisture. Disclaimer: I like this dish to be VERY spicy. Please adjust the number of hot peppers according to your spicy-tolerance level.