Eggplant shines in this dish, where its melting consistency in the mouth and its ability to soak in a tasty sauce are in the spotlight. But its excess moisture can be a serious handicap, leading many recipes to require curing, dripping and drying that take a long time. We wanted to use our Dutch oven to give this versatile vegetable all its potential without extra work. By cutting the eggplants into cubes and baking them in two batches, we discovered that we could take advantage of the heat of the Dutch oven to chase the moisture and brown the aubergines at the same time. To complement its earthy flavor, we have also added sweet red peppers to the pot, along with a generous dose of aromatic garlic and ginger. A bold Thai sauce, with powerful ingredients like fish sauce, brown sugar, lime and red pepper flakes, complements the dish. Basil and green onions added freshness and a splash of color. Do not peel the eggplant; leaving the skin in contact with it helps to stay in place while cooking. SAUCE TO GARLIC AND BASIL SAUCES: 6 Start to finish: 1 hourSauce: 1 cup of water 1/3 cup of fish sauce 1/4 cup of packed brown sugar 4 teaspoons of grated lime zest plus 1 tablespoon of juice (2 limes)) 4 teaspoons cornstarch 1/4 teaspoon sweet pepper flakes redVegetables: 7 tablespoons vegetable oil12 cloves minced garlic2 tablespoons grated fresh ginger2 pounds eggplant, cut into 3/4 inch pieces2 red peppers, seeded and diced, diced 1 / 4 inch1 fresh basil leaves, torn into 1/2 inch chunks4 thinly sliced ​​shallotsFor the sauce: Whip all the ingredients in a bowl.For the vegetables: Mix 1 tbsp of oil, the l garlic and ginger in a bowl; put aside. Heat 3 tablespoons of oil in Dutch Dutch oven over medium-high heat until mixture shines. Add half of the eggplant and half the peppers and cook, stirring often and scraping the bottom of the pan to release the golden pieces until tender, about 12 minutes; transfer to a separate bowl. Repeat with the remaining 3 tablespoons of oil, eggplant and pepper. transfer to a bowl.Remove all the golden pieces of the pot now empty. Put the cooked vegetables back in the pan and push them on the sides. Add the garlic mixture to the center and cook over medium-high heat until fragrant, about 1 minute. Stir in the garlic mixture in the vegetables. Beat the sauce to recombine, then add to the pan. Cook, stirring constantly until the sauce thickens, about 1 minute. Off the heat, stir in basil and green onions. Serve .___ Nutritional information per serving: 261 calories; 145 calories from fat; 16 g fat (1 g saturated, 0 g trans fat); 0 mg cholesterol; 1268 mg of sodium; 28 grams of carbohydrates 6 g of fibers; 17 g of sugar; 4 g protein. For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes like Aubergines with Garlic Sauce in "Cook It in Your Dutch Oven". The Kitchen Test of America has provided this article to the Associated Press.