INGREDIENTS :

• 2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4″ pieces
• 1 tbsp oil
• 5 garlic cloves, minced
• 2 tsp minced fresh ginger
• 1/2 cup chicken boullion, or vegetable broth
• 2 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 1 tsp. dark sesame oil
• 1 tbsp. sugar
• 1 tsp. hot chili-garlic sauce
• 4 scallion, chopped
• 1 or 2 tomatoes, coarsely chopped

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METHOD:

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 boullion, soy sauce, vinegar, sesame oil, sugar and chili-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. Sprinkle with sesame seeds if you wish.