Yummy! This simple stir-fry recipe blends the taste-bud tingling flavors of eggplant and sweet potatoes with the light tones of honey and good old-fashion butter.
1 Bag Sweet Potatoes
1 Red Pepper
2 Tablespoons of Honey
1 Stick of Butter
3 Cloves of Garlic
1 Tablespoon Olive Oil
1/2 Teaspoon Brown Sugar
Optional Fresh Basil, Chives or Parsley to garnish.
Cut your sweet potatoes into quarters, and then quarter these pieces again. Place these into your frying pan with your butter mixture and begin cooking over medium heat. Prepare your eggplant into similar sized pieces and add to the pan with your sweet potatoes approximately 10 minutes after the sweet potatoes have had a time to cook.
Mince your onion, garlic and red pepper. Wait for approximately 25 minutes, or until your potatoes and eggplant are beginning to slightly brown. Add your minced vegetables and olive oil, cooking for approximately 10 minutes longer.
Garnish this dish with fresh or dry parsley and enjoy. This should serve a group of about 4 to 5.