Squash and eggplants are abundant at this time of the year, so I got some of both the last time we went to buy food. I, personally, like eggplants and in the Philippines, the simplest way to prepare eggplants would be just to fry or boil them and eat them with 'bagoong' (shrimp paste) and vinegar dip and this would be the perfect side for fried fish. However, Armin is not that fond of eggplants, and definitely not a fan of shrimp paste. So I have to make it more appetizing for him. We have a dish called 'ginataang kalabasa' (Squash in Coconut Milk) in the Philippines and got the inspiration from that for this recipe.

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Squash and Eggplant in Coconut Milk

Squash and eggplants are first sauteed and then cooked in coconut milk. Really easy and quick way to cook something healthy.

Prep Time: 15

Cook Time: 15

Total Time: 30

Course :Main Course

Servings =

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Ingredients

1 tablespoon vegetable oil
2 cloves garlic - minced
1 small onion - finely chopped
2 cups squash (pumpkin or butternut) - peeled and cut into cubes
2 cups eggplant - cut into cubes
1 ½ cups coconut milk
1 teaspoon chili pepper (optional) - chopped
1 tablespoon fish sauce
salt and pepper

Instructions

In a deep pan, saute garlic and then onion in oil over medium heat until they are tender.
Add the squash, eggplant and fish sauce and saute for a minute.
Add coconut milk and bring to boil then lower heat and let it simmer until vegetables are almost tender...about 10 minutes.
Add chili pepper and season with pepper. Bring heat to medium and continue to simmer until both eggplant and squash are cooked and coconut milk thickens.

Nutrition

Calories: 254kcalCarbohydrates: 16gProtein: 3gFat: 21gSaturated Fat: 18gCholesterol: 0mgSodium: 369mgPotassium: 579mgFiber: 3gSugar: 4gVitamin A: 7440IUVitamin C: 20.7mgCalcium: 62mgIron: 3.4mg

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