Recipe - Eggplant In Szechaun Sauce

1 lg Eggplant
1 lg Onion
1 ct Mushrooms, cut or sliced up
2 tablespoon Soy Sauce
1 tablespoon Szechaun Sauce
1 Chicken boilion
2 tablespoon Cornstarch
1 One half cup Water
1/16 teaspoon Ginger
12 ounce Apricot jelly
1 pn Crushed red pepper
3 Garlic cloves, crushed
3 One half tablespoon Wine Vinegar

Peel eggplant and slice. I cook a couple of slices at a time in microwave
until soft. (I do this so as not to have to fry in oil.) Saute onions,
mushrooms,and softened eggplant. In the meantime make up the sauce with the
rest of the ingredients. Dissoolve cornsatrch in the water first. Add
bouillion and the rest of the ingredients, heating until preserves have
dissolved and sauce thickens a little. Mix in eggplant and pour over three
pepper noodles or rice.

Posted to JEWISHFOOD digest V97 #079 by Halle Garfunkel
mschayil@ix.netcom.com on Mar 07, 1997