Instructions: Peel aubergine 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 aubergine. 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 aubergine and pour over three pepper noodles or rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.