Chinese Braised Eggplant
1/4 c non-fat chicken broth
1/4 t minced garlic
2 t grated ginger
1 lb small Oriental eggplant, cut into 1" cubes
3 T soy sauce
1 t sugar
2 T non-fat chicken broth
In a large, non-stick pan, bring the 1/4 c. broth to a boil over
a high heat, then add the garlic and ginger. Stir one minute.
Add the eggplant cubes and stir for 2 minutes. Mix soy sauce,
sugar and 2 T. chicken broth. Add to pan, then stir well to blend.
Lower heat to simmer, cover pan, and cook about 10 minutes. Check
for doneness. Cook a bit more, if necessary. Eggplant should be
soft but not mushy.