Spicy Eggplant

Brenda V

6 servings

Nonstick cooking spray

5 medium long eggplants or 1 large round eggplant, slice diagonally into ½ to 1 inch pieces

¼ - ½ teaspoon crushed chili peppers

2 cloves garlic, minced

2 inch piece of ginger, minced

2-3 stalks green onion, finely chopped

Sauce: 

2 Tablespoons low sodium shoyu

                ½ cup water

                ¼ teaspoon black pepper

                1 teaspoon sugar (optional)

                1 teaspoon vinegar

                4 teaspoons cornstarch

                1 teaspoon sesame seeds

 Combine sauce ingredients in a small bowl.  Set aside.

Coat bottom of a large skillet with non-stick cooking spray.  Stir fry eggplant, chili peppers, garlic and ginger until slightly brown.

Cover and steam until eggplant is tender, add green onion.  Add sauce to vegetable mixture and cook until thickened, stirring gently.  Serve hot.

1 serving:  30 calories, 0 fat, 0 cholesterol, 95 mg