Spicy Eggplant

Spicy Eggplant

Ingredients

• 2 medium-size eggplants (abut 2 lbs), peeled and cut into ¾" pieces
• 1 tbsp oil
• 5 garlic cloves, minced
• 2 tsp minced fresh ginger
• ½ cup chicken bouillon, or vegetable broth
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp dark sesame oil
• 1 tbsp sugar
• 1 tsp hot chile-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 bouillon, soy sauce, vinegar, sesame oil, sugar and chile-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.
8. Sprinkle with sesame seeds if you wish.