Cabbage Eggplant Salad

Ingredients

 * 2	x	Japanese eggplant, halved lengthwise
 * 1	lb	cabbage head, quartered
 * 1/2	lb	firm tofu, bite-sized pieces
 * 1	med	carrot, shredded

DRESSING

 * 1/4	cup	Soy Sauce
 * 1	tsp	Sesame Oil
 * 1	tbl	Cider Vinegar
 * Korean Red Pepper powder, or substitute less cayenne, see note

SEASONING

 * salt and Black Pepper, to taste

Directions

 * 1) Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes.
 * 2) Drain thoroughly and cool.
 * 3) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
 * 4) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
 * 5) In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately.