Garlic Eggplant

Description
Evoking a red-hot combination of real vegetables, herbs, and spices from a steamy aroma, this modern vegetarian dish is great with other main dishes and keeps a bold taste with the eggplant and condiments.

Ingredients

 * 1 ½ lb. eggplant, cut into ½" cubes
 * 1 large onion, chopped or minced, red, white, or yellow only
 * 2 tbsp. soy sauce, dark or light only
 * 2 tsp. sesame oil
 * ⅓ cup water, lukewarm only
 * 1 tsp. sugar, white only
 * 3 tbsp. olive oil
 * 8 cloves minced garlic
 * 1 tbsp. mixed chili paste with garlic
 * ½ tsp. minced ginger

Directions

 * 1) In a bowl, mix together the soy sauce, sesame oil, water and sugar, pour on the heated wok, and cook for a few seconds, stirring constantly.
 * 2) Add eggplants and onions. Pour liquid mixture over eggplant and toss.
 * 3) Add more water so that liquid measures halfway up the mixture.
 * 4) When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve hot and plain with rice or other main dishes.