Cookin’ with BOLT

We are on a pretty strict lockdown here in Da Nang, Vietnam. We are instructed to stay home except for trips for food or medical necessity. The restaurants are all closed. No cooked food delivery is available. So Kathy and I are cooking every day. I’m trying to get creative. Today I made a delicious pumpkin and eggplant dish. I steamed the pumpkin to make it easy to peel and slice. I sauteed it in coconut oil along with slices of eggplant, onion and garlic. I seasoned it with lots of dried basil and a few dashes of soy sauce. Served over rice with a side of soy meat it was a delicious vegetarian meal!

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