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Garlic Eggplant (Zimmerman)

low-fat, vegetables

1 1/2 lb eggplant, cut into
1/2 cubes
1 large onion, chopped
----IN A BOWL, MIX TOGETHER----
2 tablespoon soya sauce (or tamari)
2 teaspoon sesame oil (optional)
1/3 cup water
1 teaspoon sugar
----POUR IN HEATED WOK----
3 tablespoon olive oil (or veg broth)
8 cloves minced garlic
1 tablespoon chili paste with garlic (or
1 plain chili paste)
1/2 teaspoon minced ginger (i usually use
1 more than this)

Cook for a few seconds, stirring constantly. Add eggplant and onions. Pour liquid mixture over eggplant and toss. Add more water so that liquid measures 1/2 way up the mixture. Cover and cook on high heat for @7 minutes. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve with rice. Source: A friend of mine modified the following from _The Garlic Lovers Cookbook_ (I think!). Posted by czimm@psych.ualberta.ca (Corinne Zimmerman) to the Fat- Free Digest [Volume 15 Issue 15] Feb. 15, 1995. Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

Yield: 1 servings

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