Below is a recipe that is a great quick (about 30 minutes – will be done by the time the rice is done cooking) weeknight meal that tastes like a weekend decadence.

Yield 4 servings

Ingredients

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl sugar
1/4 cup distilled white vinegar
3 tbsp sherry
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

Instructions

1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tablespoon dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn’t have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce – about 5 minutes.
5. Combine 2 tablespoon water with cornstarch.
6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick.
7. Serve hot over plain rice.