Eggplant With Hot Garlic Sauce

Eggplant With Hot Garlic Sauce

4-6 Chinese or Japanese eggplants
1 tsp. chopped fresh ginger
1 T. chopped fresh garlic(I use 4-6 cloves, as I really like garlic)
1 T. Hot bean paste
2 T. soysauce (adjust down for sodium restriction)
1 tsp. sugar (or sucanat)
1 tsp. salt (again, adjust for low sodium version)
1/2 c. soup stock or water
1 T. green onion, chopped

Cut eggplant into finger sized pieces-cut lengthwise,
then into quarters etc. Saute with some water in a
non-stick pan/wok, until soft. When soft, remove from pan.

On low heat, cook garlic, ginger, and hot bean paste for
1 minute, then add salt, sugar, soysauce and stock/water.

Return eggplant to the pan, and cook for about 5
minutes,until garlic is soft and a sauce forms.

If sauce is too thin, thicken with 1 tsp. corn starch
mixed with 2 tsp. water.

Serve over white/brown rice.