Garlic japanese eggplant

Ingredients:

1. 2 long and skinny purple eggplants (the asian type that looks like a banana is best)
2. oil to fry (3 tbsp or so)

Sauce:

• 1/2 tsp chili sauce
• 3/4 cup of vegetable stock
• 1 tsp minced garlic (or more, if desired!)
• 1 tsp ginger
• 1 tsp rice wine
• 1/3 tsp salt
• 3 tsp white vinegar
• 5 tsp dark soy sauce
• 3 tsp sugar
• 1 tsp red wine

Directions:

1. Cut the eggplants into 1/2 inch pieces (ala french fries)
2. In a large pot, fry the eggplants until 80% cooked (1-2 mintues).
3. Be careful, there’s lots of bubbling due to water content.
4. Blot dry on paper towel.
5. In wok or large fry pan, make the sauce with the above ingredients until desired mix of taste and spiciness.
6. Bring sauce to a slow boil for 1-2 minutes, put in cooked eggplant, mix for 1-2 minutes and serve