Instructions: Cut eggplant into small cubes.

Combine soy sauce, sugar, vinegar and water.

Heat 1 T sherry, add red peppers and stir. Add ginger, white part of scallion and stir briefly until ginger becomes fragrant. Add eggplant and cook 8-10 minutes, stirring occasionally (until eggplant is thoroughly cooked.)

Add soy sauce mixture and cook over high heat until most of the liquid is evaporated, about 5 minutes.

Combine 2 T sherry with cornstarch. Add green part of scallion and sherry/cornstarch mix and cook until thick.

Serve over rice.

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