1/2 pound eggplant, peeled & diced
1/2 teaspoon salt
2 tablespoons vegetable oil
1 mild chilies, poblano or dried chile ancho, roasted and seeded
1 small onion, chopped
1 garlic clove, minced
2 tablespoons oregano
1 tablespoon vinegar
1 tablespoon lime juice
1 tablespoon sugar
salt and pepper, to taste oregano springs, for garnish
Sprinkle the eggplant with salt and place in a colander for 45 minutes or longer. Press out all the liquid you can and reserve.
Saute the chilies, onion and garlic in oil.
Add the eggplant and toss well to coat all over. Add the oregano. Cover and simmer 20 minutes or more until soft.
Add the vinegar, lime jucie and sugar.
Taste for seasoning. It may need more vinegar, salt or pepper. Add the.Garnish with fresh coriander springs.
Serves 2