I picked up a few Thai eggplants over the weekend and decided to see what I could do with them. I landed on this tangy vegetable sauté that takes just a few minutes to prepare. Enjoy!
- 1 tsp olive oil
- 1 cup purple cabbage, shredded
- ½ yellow pepper, thinly sliced
- ½ tsp chili powder
- ½ tsp sea salt
- 3 Thai eggplants, cut into 8-10 wedges each
- 2 Tbsp white wine vinegar