Ingredients vegetarian 4 servings

• 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
• 1 large onion, roughly chopped

Directions

1. Heat oil. Stir fry eggplant until slightly darkened, from 2 to 3 minutes.
   
2. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
3. Add broth, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil.
   
4. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes.
   
5. Stir in onions and tomatoes, and season with salt to taste.
   
6. Cook 5 more minutes. Sprinkle with sesame seeds or corriander leaves if you wish
7. Serve hot with hot paranthas

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