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Asian Style Eggplant

This dish tastes best when prepared ahead, then allowed to cool down to room temperature.

Ingredients:

2 long, light-purple eggplants

2 Tablespoons canola or peanut oil

1 dried, red Asian chili pepper

2 cloves of garlic, chopped

1/2 to 1 inch piece of fresh ginger, chopped

1 teaspoon honey or 1 teaspoon sugar

1/4 cup water

pepper to taste

To make:

Wash the eggplant, cut off stem and peel off any imperfection of the skin. Cut eggplant into diagonal slices about 1 to 1 1/2 inch thick. Sprinkle with salt and put in colander for about 15 to 20 minutes to remove excess water.

After time is up, rinse eggplant pieces and pat dry with a clean, lint-free dish towel. In a heavy-bottomed frying pan with a cover, heat 1 Tablespoon of oil. Add eggplant pieces, cut-side down and allow to brown slightly, then carefully turn and brown the other side. Make a little room for more oil and add garlic, ginger, chili pepper. Sautee briefly then mix together with eggplant slices. Add honey or sugar and a pinch of pepper. Stir again, then add a little water and simmer for about 10 minutes or until tender.

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