Spicy Eggplant Oriental - cooking recipe

Ingredients

1 tsp. peanut or vegetable oil
3/4 tsp. Chinese sesame oil
1/4 tsp. chili oil
4 c. cubed eggplant (1/2-inch cubes)
1/2 c. diced green onions
1 tsp. minced, pared ginger root
2 cloves garlic, minced
1/2 c. canned ready-to-serve chicken broth
1 Tbsp. each: soy sauce and rice vinegar
1 tsp. sugar

Preparation

In nonstick skillet, heat oils.
Add eggplant, green onions, ginger root and garlic and cook over medium-high heat for 1 to 2 minutes.
In small bowl, add remaining ingredients and stir.
Add to skillet.
Cook on high, stirring occasionally until eggplant is tender, 4 to 5 minutes.
Serves 2.
Contains 116 calories, 5 gm fat and 776 mg sodium.