Recipe - Eggplant With Garlic Sauce

1 Eggplant, 1 to 1.5 pounds,
cut in to 1"x3" strips and
soaked in cold water for
15 minutes. Drain and shake
dry.
2 Scallions, cut in One half inch
pieces
4 Cloves of garlic, minced
1 Jalapeno, seeded and
chopped, optional (I left
it out)
1 teaspoon Oil (up to 2)

SAUCE
One fourth cup Lite soy sauce
One half cup Water
1 teaspoon Sugar
1 tablespoon Cornstarch

Heat oil in nonstick skillet or wok, and add eggplant, tossing to coat.
Cook 2 minutes uncovered, then add garlic and onion and cook, covered,
until eggplant is limp (about 5 minutes). Add sauce ingredients, and cook
and stir until thick. Serve over rice.

The kicker of this recipe, is that it originallly called for One half cup of oil
to cook the eggplant in!! We didn't miss it a bit. I als added a few drops
of sesame oil before serving, and would try this with a bit of fresh ginger
added with the garlic as well. My hubby also agreed that we should try it
with chicken in place of the eggplant for a meat dish. I'll verify the
ingredients, and post Monday if there is a correction, but it's so simple
I'm pretty sure it's correct.

Posted to Digest eatlf.v097.n049 by NFRITZ@nssdca.gsfc.nasa.gov on Feb 20,
1997.