Garlic Eggplant

Ingredients

 * 1 ½ lb. eggplant, cut into ½" cubes
 * 1 large onion, chopped or minced
 * 2 tbsp. soy sauce or Tamari
 * 2 tsp. sesame oil (optional)
 * ⅓ cup water
 * 1 tsp. sugar
 * 3 tbsp. olive oil or vegetable broth
 * 8 cloves minced garlic
 * 1 tbsp. mixed chili paste with garlic (or plain chili paste)
 * ½ tsp. minced ginger (I usually add more than this)

Directions

 * 1) In a bowl, mix together the soy sauce, sesame oil, water and sugar.
 * 2) Add olive oil, garlic, chili paste and ginger to the heated wok, and cook for a few seconds, stirring constantly.
 * 3) Add eggplants and onions
 * 4) Pour soy sauce mixture over eggplant and toss well.
 * 5) Add enough water so that liquid comes halfway up the eggplant mixture.
 * 6) Cover tightly and allow to cook
 * 7) When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated.
 * 8) Serve with rice