Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Eggplant, cut into
1/2 "cubes
1 lg Onion, chopped

------------------IN A BOWL, MIX TOGETHER-----------------------
2 tb Soya sauce (or tamari)
2 ts Sesame oil (optional)
1/3 c Water
1 ts Sugar

---------------------POUR IN HEATED WOK--------------------------
3 tb Olive oil (or veg broth)
8 Cloves minced garlic
1 tb Chili paste with garlic (or
Plain chili paste)
1/2 ts Minced ginger (I usually use
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 Fatfree
Digest [Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE 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.

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