Eggplant Adobo

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Slice the 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place the in a medium mixing bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp.
2. 2Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.
3. 3Peel and thinly slice the 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot.
4. 4Cook over medium-high heat, giving it a stir constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.
5. 5Lay the 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp.
6. 6Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.
7. 7Put the eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.
8. 8Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side. Tip into a plate with pork.
9. 9Pour 1½ cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon.
10. 10Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar.
11. 11Bring to a simmer, then return pork and eggplant to pot. Turn the heat down to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes.
12. 12Taste and season with more salt and pepper and add a little more sugar if needed.
13. 13ServeTop with garlic chips and serve with cooked white rice.