Eggplant Adobo

cooking.nytimes.com

Alice Xie

5 tablespoons neutral oil, such as canola or safflower

1½ pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)

Kosher salt and pepper

¼ cup low-sodium soy sauce

¼ cup unsweetened coconut milk

2 tablespoons distilled white vinegar

1 tablespoon turbinado or light brown sugar

½ white onion, thinly sliced

3 garlic cloves, minced

1 fresh or dried bay leaf

¼ cup chopped basil, plus additional small leaves for garnish

Steamed jasmine rice, for serving

Directions at cooking.nytimes.com

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