Ingredients:
1 1/2 lbs eggplants
1 teaspoon salt
1 1/2 teaspoons chili paste
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 1/2 cups chicken broth ( vegetable broth can be substituted)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon canola oil
2 cups red onions, cut into 1/2-inch dice
1 medium red peppers, cored, peeled, seeded and cut into 1/2-inch dice
2 tablespoons scallions, green parts, minced
Directions:
Trim the ends of the eggplant and cut lengthwise into 1/2 -inch thick slices.
Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
Add the red onions and saute about 1 1/2 minutes, then add the red pepper and saute another minute.
Add the eggplant and stir-fry for 2 to 3 minutes.
Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.
Servings: 6
Time preparation: 45 min.
Time total: 115 min.