![Eggplant and Chili Garlic Pork Stir-Fry](https://cdn.statically.io/img/www.foodandwine.com/thmb/vKgJ2D0yQPjKnxRS8lDWAFiDft8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201311-xl-eggplant-chili-garlic-pork-stir-fry-2000-559f160ab7934b2da16cb26325e802c2.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 pound Japanese eggplant, cut into 3/4-inch pieces
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1/2 medium onion, diced
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3 clove garlic, minced
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1/2 pound ground pork
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1 medium zucchini, cut into 1/2-inch pieces
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2 tablespoons chili garlic sauce
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2 tablespoons fish sauce
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1 tablespoon rice vinegar
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Fresh cracked black pepper, to taste
Directions
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Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, and then stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared. Remove eggplant from the pan and set aside.
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Add the remaining tablespoon of olive oil to the skillet then and then stir in the onions and garlic. Cook for 1 minute or until soft and then stir in the ground pork. Cook for about 3 minutes, or until the pork is browned.
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Stir in the zucchini, chili garlic sauce, fish sauce and rice vinegar. Cook for 3 minutes or until the zucchini is tender. Stir in the eggplant and cook for an additional 2 minutes, or until heated through and eggplant has absorbed some of the sauce.
Serve With
Black pepper and serve warm.