- Soy sauce
- Garlic, minced
- Onion, sliced
- Bay leaves
- Cooking oil
- Salt, to taste
- Sugar, to taste
- Heat cooking oil in a pan and sauté garlic and onion until fragrant.
- Add the eggplant and cook until slightly softened.
- Pour in soy sauce, vinegar, and water. Add peppercorns and bay leaves.
- Bring the mixture to a boil, then reduce the heat and simmer until the eggplant is tender.
- Season with salt and sugar to taste.
- Serve the Eggplant Adobo hot with steamed rice.