STIR-FRIED EGGPLANT IN SPICY ASIAN SAUCE

Makes: 4 servings 3 tablespoons peanut oil 4 Japanese eggplants, unpeeled and cut into 1-inch thick slices

3 medium cloves garlic, minced

2 tablespoons finely chopped fresh ginger 4 scallions, finely chopped 1 tablespoon chile paste with garlic

2 tablespoons sherry 2 tablespoons soy sauce

teaspoon sugar 2 teaspoons cider vinegar

cup chicken stock

Salt to taste

2 teaspoons dark sesame oil

1. In a wok over high heat add the peanut oil, swirling around to coat the sides. When the oil is hot but not smoking, add the eggplant and toss every 15 to 20 seconds for 2 to 3 minutes or until lightly browned.

2. Add the garlic, ginger and scallions, and toss for another minute. Add the chile paste, sherry, soy sauce, sugar, cider vinegar and chicken stock, and cook, tossing every 15 to 20 seconds for 3 minutes.

3. Reduce the heat, cover and simmer for 10 to 12 minutes or until the eggplant is tender. Remove the cover and add salt to taste. Drizzle with the sesame oil and serve immediately.