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| 1 1/2 x ca. 450 g | Eggplant, cut into |
| 1/2 | "cubes |
| 1 gross | Onion chopped |
| 2 Esslöffel | Soya sauce (or tamari) |
| 2 Teelöffel | sesame oil optional |
| 1/3 Tasse | water |
| 1 Teelöffel | sugar |
| 3 Esslöffel | Olive oil (or veg broth) |
| 8 | Cloves garlic minced |
| 1 Esslöffel | Chili paste with garlic (or |
| | Plain chili paste) |
| 1/2 Teelöffel | Minced ginger (I usually use |
| | More than this) |
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Cook for a few seconds, stirring constantly. Add eggplant and onions. Pour liquid mixture over eggplant and toss. Add more water so that liquid measures 1/2 way up the mixture. Cover and cook on high heat for @7 minutes. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve with rice.
Cookbook_ (I think!).
Individual recipes copyrighted by originator. Fatfree Recipe collections
SueSmith9@aol. Com using Mmconv. Archived through kindness of Karen Mintzias, km@salata. Com.
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