Szechuan Spicy Eggplant

Ingredients

• 1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices


• 1/4 cup low-sodium chicken broth


• 2 tablespoons brown sugar


• 2 tablespoons low-sodium soy sauce


• 1 tablespoon mirin (sweet rice wine)


• 1 tablespoon balsamic vinegar


• 2 teaspoons chili-garlic paste


• 1 1/2 teaspoons vegetable oil


• 4 garlic cloves, minced


• 3 tablespoons finely chopped fresh ginger


• 1/4 teaspoon salt

Directions

Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.

Whisk broth and next 5 ingredients (through paste) in a bowl.

Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.

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