Instructions: 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.

NOTES : The kicker of this recipe, is that it originallly called for 1/2 cup of oil to cook the eggplant in!! We didnt miss it a bit. I also 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.

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