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Chinese Eggplant |  Vegetable/Fruit Day

Ingredients
  • 4 med. Chinese or Japanese eggplants (the thin long ones)
  • 4 cloves garlic, crushed
  • 1 thumb-size piece ginger root, minced
  • 2 stalks green onions, chopped
  • some Bragg's
  • ¼ tsp. crushed red chili pepper (optional)
Directions
  • cut eggplant into 1/4 x 1 inch pieces
  • cook in a small amount of boiling water until almost done, 5 to 8 minutes & drain or stem them
  • spray skillet or wok with Pam - sauté garlic and minced ginger
  • add the eggplant, crushed chili peppers and Bragg's and toss for a minute or two
  • add scallion, toss and serve
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