Ingredients
-2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
-1 tbsp oil
-5 garlic cloves, minced
-2 tsp minced fresh ginger
-1/2 cup chicken or vegetable broth
-2 tbsp. soy sauce
-2 tbsp. rice vinegar
-1 tsp. dark sesame oil
-1 tbsp. sugar
-1 tsp. hot chili-garlic sauce
-1 or 2 tomatoes, coarsely chopped
Method
-Heat oil. Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
-Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
-Add broth, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
-Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
-Stir in onions and tomatoes, and season with salt to taste.
-Cook 5 more minutes. Sprinkle with sesame seeds or corriander leaves if you wish
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Recipes 
