Szechwan Eggplant - cooking recipe

Ingredients

2 medium eggplants (3/4 lb. each)
1/2 c. plus 2 Tbsp. chicken broth, divided
1 Tbsp. peanut or vegetable oil
2 tsp. minced fresh ginger root
1 Tbsp. sugar
1 Tbsp. cornstarch
2 Tbsp. canned hot bean sauce
1 Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. cider vinegar
1 tsp. sesame seed oil
2 green onions, chopped

Preparation

Rinse eggplants and cut off caps, but do not peel.
Cut into 1-inch chunks and place in a 2-quart casserole.
Add 1/2 cup broth and cover with lid or plastic wrap.
Stirring midway through cooking, microwave on High for 8 to 10 minutes or until tender. Place peanut oil in a 2-cup glass measure.
Add garlic and ginger root.
Microwave on High for 30 seconds.
Stir in sugar and cornstarch.
Blend in remaining 2 tablespoons broth, hot bean sauce, soy sauce, sherry, vinegar and sesame oil.
Microwave on High for 30 to 60 seconds or until slightly thickened.