Hot Sweet and Sour Chinese Eggplant

[Guest guest]

Hot Sweet and Sour Chinese Eggplant

 

Eggplant is sauteed, then coated in a spicy sweet sauce. It is

simple and delicious! I'm sure you'll enjoy this!

4 servings

 

2 long Chinese eggplants, cubed ( any eggplant will work. I

leave the skin on)

 

1 onion, diced

1 bell pepper diced

1 garlic clove, minced

1 6oz. can of sliced mushrooms

2 Tablespoons vegetable oil

1 tsp salt

1 tsp. of Garlic Chilie sauce(found in the Asian section

of the grocery store)

4 tablespoons soy sauce or Bragg's Lqd. Amino's

3 tablespoon red wine vinegar

3 tablespoon sugar

1 tablespoon cornstarch

 

 

..

1.. In a small bowl, stir together the soy sauce, red wine

vinegar,

sugar, garlic chile sauce, cornstarch. Set the sauce aside.

2.. Heat the vegetable oil in a large skillet or wok over

medium-high heat. Fry the eggplant, onion, green pepper, mushrooms and

garlic covered, over med. high heat, stirring often, until it is tender and

begins to brown, about 10 - 15 minutes. Pour in the sauce, and cook and

stir

until the sauce is

thick

and the eggplant is evenly coated. Serve immediately.