Spicey Chineese Eggplant

---------- Recipe via Meal-Master (tm) v8.02

Title: SPICEY CHINEESE EGGPLANT
Categories: Main dish, Vegetables, Asian
Yield: 2 servings

1 1/4 lb Japanese Eggplants
1/3 c Olive Oil
3 tb Balsamic Vinegar
Or Black Chinkiang Vinegar
2 ts Sugar
1/2 ts Red Pepper Flakes
2 tb Parsely, chopped

Peel and cut eggplants into 1 inch by 2 inch strips.
Mix sugar and Balsamic vinegar. Set aside. Heat 1/2
olive oil in wok. Add 1/2 eggplants and cook,
stirring constantly until lightly browned, about 5
minutes. Remove from pan. Heat remaining 1/2 oil and
cook remaining eggplant in same fashion. Add all
eggplant back to pan. Add 1/2 teaspoon red pepper
flakes, or more to taste. Cook, stirring, one minute
more. Remove from heat. Add vinegar mixture and stir
until liquid is absorbed. Add parsely. Serve over hot
rice.

-----

MM: WALNUT PILAF