CHINESE EGGPLANT IN GARLIC SAUCE

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As an impoverished college student, I had a tiny studio in the West Village with my soon-to-be husband, and could barely make ends meet. Our "go-to" meal, when friends and family popped in, consisted of eggplant sauteed in a bottled Chili/Garlic sauce. When served with rice, it filled us up as cheaply as possible, and left all contented.
Today Sauteed Eggplant in Garlic Sauce continues to comfort and satisfy my soul. I still use a small amount of bottled sauce, but all the other ingredients are fresh, healthful and delicious. The recipe is easy, and can be prepared as quickly as ordering from your local Chinese Take-Out.
I serve it with a bowl of brown rice, reminisce on those happy days of deprivation, and enjoy a nourishing, vegetarian feast.

RECIPE
Serves 2

2 Chinese eggplants, cut in 2" finger lengths
2 tablespoons garlic, minced
2 tablespoons ginger minced
2 scallion, sliced
1/4 cup soy sauce
1/2 tablespoon hoisin sauce
2 tablespoons garlic/chili sauce*
1 teaspoon cornstarch mixed with water

Steam eggplant until soft, 10-15 minutes.
Saute garlic and ginger for 1 minute and add scallions, soy sauce, hoisin sauce and garlic chili sauce.
Add the eggplant and cornstarch mixture.
Toss for 1 minute and serve.

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