Instructions: Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.

Meanwhile in small saucepan heat 1/3 cup oil over medium heat. Add ginger and garlic and cook 1 minute until brown. Add hoisin sauce and stir. Quickly add sugar, vinegar, chicken broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil. Stir cornstarch into water until dissolved. Add to sauce and stir until thickened. Pour sauce over vegetables; toss to coat.

This recipe yields 6 servings.

Wine Recommendation: A drier Gewurztraminer from Californias Alexander Valley will buoy up the spices in this velvety sauce.

Beer Recommendation: Just about any Asian Pilsener - the drier, the better - will work well with the spicy sauce and the delicate eggplant.

Comments: Why is this earthy dish so heavenly? The secrets in the sauce!

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.