Hawaiian Eggplant Casserole

Hawaiian Eggplant Casserole

This dish is best served with rice or quinoa (prepare separately)

2 eggplants roughly chopped

1/4 cup water

1/4 cup soysauce (braggs)

1 cored pineapple blended 

Corn from 1 corn on the cob

2 inches of ginger minced

3 garlic cloves minced

1 tbsp sucanat

1 tbsp ketchup

1 tbsp tomato paste

1tbsp soy sauce (braggs)

1 tsp sriracha

1 tsp vinegar (white wine)

1/4 tsp garlic powder 

1/4 tsp onion powder 

Before chopping the eggplants, throw them in the oven for 20 minutes at 450 degrees.

Mix the chopped eggplant with water and soysauce in a bowl to soak for 30 minutes.  

Meanwhile, preheat the oven to 400 F, chop and mix the rest of the ingredients together.  After the eggplant has had a chance to marinate, mix the all of the ingredients together with the eggplant.  Place it all in a baking dish.  Bake at 400, for 35 minutes, Turn it down to 350 degrees for 10-15 minutes.

Alternatively this dish could be made in the crockpot.  4-6 hours on high.

 This recipe came to be, because I had some dying eggplant in the fridge along with a dying pineapple and corn.  It took me a while to figure out what to make, as I was going to make separate dishes but I was thinking about how the dishes wouldn't mesh that well together.  I finally decided to mix them all in to one dish. Anyway, it turned out pretty amazing, definitely a keeper!  :)