This might not look pretty but it did taste good. I found something called Thai Long Green Eggplant (Makheua Yao Keaw) at the Leaning Shed Farm stand at the Green City Market so I bought some and decided to do a stiry fry with them. Thai long green eggplant are similar to the light purple, long and thin Chinese Eggplant except that they are a pale green, and the ones I bought seemed more firm to me. But that might just have been an indication of how fresh they were.
I followed my usual rule when cooking eggplant: cook it for a long time, and then cook it some more. The end result in this case was that parts of it fell apart into the mushy sauce you see in the photo, but there were still enough discrete pieces that gave it some body. Next time I make it, however, I will cut the eggplant into larger pieces so they will hold up better. The peapods were a nice crispy contrast to the softer texture, and the crunchy toasted walnuts sealed the deal.
I did not put any heat into this stir fry because I made it to accompany the Corn Casserole with Chicken and Broccoli I made this weekend and that is about as much heat as I can stand in one meal. In the future, however, I will add my usual garlic chili paste because I have become addicted to the specific flavor that it contributes to a dish.
Once the ingredients were prepped and I was ready to go, this came together in less than half an hour. This is basically the same dish that I made earlier this year. You can find the recipe here.