4 Chinese or Japanese eggplants; up to 6 (these are long and
-slender-health food stores or Chinese groceries will have
-them)
1 ts Fresh ginger; chopped
1 tb Fresh garlic; chopped (I use 4-6 cl, as I really like garlic)
1 tb Hot bean paste (available from Chinese groceries-check label
-to make sure it has no added oil-most don't)
2 tb Soy sauce (adjust down for sodium restriction)
1 ts Sugar (or sucanat)
1 ts Salt (again, adjust for low sodium version)
1/2 c Soup stock or water
1 tb Green onion; chopped
Cut eggplant into finger sized pieces-cut lengthwise, then into
quarters etc. Saute with some water in a non-stick pan/wok, until
soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute,
then add salt, sugar, soysauce and stock/water. Return eggplant to
the pan and cook for about five minutes until garlic is soft and a
sauce forms. If sauce is too thin, thicken with 1 ts corn starch
mixed with 2 ts water.
