Ingredients:
2 eggplants
2 cloves of chopped garlic
1/2 red bell pepper
1/4 cup of vinegar
1/2 cup of water
1/2 cup of orange juice
1/2 cup of sugar
1 teaspoon of cornstarch
2 tablespoons of oil
Procedure:
Peel the eggplants and cut them into wedges. Leave them in salt for a while and then drain.
In a pot, heat 2 tablespoons of oil and sauté the chopped garlic and sliced bell pepper. Add the eggplant and sauté for a few minutes. Then add the vinegar, water, juice, and sugar. Let it cook for about 10 minutes. Remove with a slotted spoon and stir in the cornstarch, which has been dissolved in water beforehand, to thicken the sauce. Then serve the eggplant and drizzle with the sauce.