Instructions: Heat oil in nonstick skillet or wok, and add aubergine, tossing to coat.

Cook 2 minutes uncovered, then add garlic and onion and cook, covered, until aubergine 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 1/2 cup of oil to cook the aubergine in!! We didnt 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 aubergine for a meat dish. Ill verify the ingredients, and post Monday if there is a correction, but its so simple Im pretty sure its correct.

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.