Chinese Eggplant

Serves 4

Ingredients

• 3 long Chinese eggplant
• 2 Tbsp. soy sauce
• 1 Tbsp. red wine vinegar
• 1 Tbsp. white sugar
• 1 jalapeno finely chopped
• 1 tsp. cornstarch
• 2 Tbsp. vegetable oil
• 1 tsp. chili oil
• 1 tsp. sesame oil
• 4 cloves of garlic finely chopped
• 2 tsp. salt

Directions

1. Cut the eggplant into cubes and place in a large bowl. Salt the cubed eggplant and cover with water. Soak for 30 minutes.
2. Rinse the eggplant well by draining it on paper towels.
3. Mix the soy sauce, red wine vinegar, cornstarch, jalapeno, garlic, sugar, chili oil and sesame oil in a bowl.
4. In a wok or skillet heat the vegetable oil over medium high heat. Add the eggplant and fry very briefly until the eggplant begins to brown.
5. Pour the sauce over the eggplant. Stir often to evenly coat the eggplant and prevent burning.  Cook 5 to 10 minutes.
6. Serve immediately.

Notes

This is a spicy sauce and you may want to use less garlic and jalapeno to accomodate your taste. This goes well with any stir fry and rice and even with grilled chicken and meats. I even like it cold.