Dry-fried Eggplant

About 1 pound eggplant

Salt

Peanut oil or canola oil, as needed

½

red or green bell pepper

1 teaspoon sesame oil

Trim the end of the eggplant, and slice the eggplant lengthwise, then slice at an angle as thinly as possible. Sprinkle with salt, and let sit for at least 30 minutes and up to 60. Rinse well and pat dry.

Smear a wok or heavy skillet with peanut oil, and heat over high heat until smoking. Add the eggplant slices, and stir and toss for about 5-7 minutes, until the eggplant begins to turn a darker color and is softened. Add the bell pepper and 1 to 2 tablespoons oil, and stir-fry, tossing constantly, until the eggplant is soft (taste; if it still tastes raw, keep cooking and add salt if needed) and the pepper is done but still crunchy. Remove from heat, drizzle with sesame oil, and serve.

Serves three to four.

Cook's variation: For a garlicky kick, when adding the pepper, add one to two cloves sliced garlic and one to two cloves minced.

"Land of Plenty" by Fuschia Dunlop (2003 W.W. Norton)