Spicy Eggplant

Ingredients

 * 2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
 * 1 tbsp oil
 * 5 garlic cloves, minced
 * 2 tsp minced fresh ginger
 * 1/2 cup chicken boullion, or vegetable broth
 * 2 tbsp. Soy Sauce
 * 2 tbsp. Rice Vinegar
 * 1 tsp. dark Sesame Oil
 * 1 tbsp. sugar
 * 1 tsp. hot chili garlic sauce
 * 4 scallion, chopped
 * 1 or 2 tomatoes, coarsely chopped

Directions

 * 1) Heat oil in a large non-stick pan or wok.
 * 2) Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
 * 3) Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
 * 4) Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
 * 5) Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
 * 6) Stir in onions and tomatoes, and season with salt to taste.
 * 7) Cook 5 more minutes. Sprinkle with sesame seeds if you wish.