Instructions: Trim off the stems from the eggplants. If using Japanese eggplants, cut each one in half lengthwise and then cut each half crosswise into 1-inch pieces. If using Thai eggplants, quarter lengthwise. If using one or more globe eggplants, cut into 1-inch chunks.

Heat a wok or a large, deep skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the garlic and onion and cook, tossing often, until the onion is shiny and softened, 1 to 2 minutes. Add the eggplant pieces and cook, tossing often, until they are tender but still hold their shape, 5 to 7 minutes. Add the chili paste, sugar, water, soy sauce, and salt and toss well. Add the red pepper and cook, tossing often, until it is shiny and beginning to wilt, about 2 minutes longer. Transfer to a serving dish and serve hot or warm.

REVIEW: The onion, garlic and eggplant browned well with one-third the amount of oil listed in the ingredients. We used a heavy, non-stick flat bottom wok. We also used less chili paste and sweetened the sauce with honey to taste. We finished the sauce with cilantro and lime juice (to taste). It was flavorful and fresh. Intriguing how the flavors paired off. The chile paste had an affinity for the crisp bell peppers; the honey mated with the onion. We halved the recipe to serve 2 without a problem. - Hanneman 2000/07

Entree with less oil 96cals,34% cff (4g fat), 4g fiber. MENU: (per person) Steamed 1/2 cup basmati rice and 4 ounce snapper fillet grilled (5 mins, medium-high, foil-wrapped) with cilantro, lemon, salt and pepper and a hint of ginger (each 319 cals, 18% cff, 6g fat, 6g fiber)

Description: "As a vegetarian entree, serves 2; 4 as side dish. With lower fat variation."

NOTES : In this dish, eggplants slightly bitter note is softened by the peppers sweetness and the tangy explosion of the extraordinary chili sauce. The slender, deep purple Japanese eggplants are ideal here, but chunks cut from a large globe eggplant, or golf ball-sized Thai eggplants halved lengthwise would work as well.

Sending the original recipe from the book (higher %Cals from fat) with notes on how we reduced the oil and loved it.

Vegetable entree or side dish.

This was great!

(per person) Steamed 1/2 cup basmati rice and 4 ounce snapper fillet grilled (5 mins, medium-high, foil-wrapped) with cilantro, lemon, salt and pepper and a hint of ginger (each 319 cals, 18% cff, 6g fat, 6g fiber)

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