Chicken And Eggplant - cooking recipe

Ingredients

6 medium-size skinless, boneless chicken breast halves (approximately 1 3/4 lb.)
6 medium-size baby eggplant (approximately 2 lb.) or 2 small eggplant (approximately 1 lb. each)
2 Tbsp. salad oil
1 clove garlic, minced
1 Tbsp. grated, peeled ginger root or 1 tsp. ground ginger
1 c. regular long grain rice
1/4 c. soy sauce
1/4 c. red wine vinegar
3 Tbsp. sauce
2 Tbsp. Oriental sesame oil
2 tsp. cornstarch
1/4 tsp. crushed red pepper

Preparation

About 40 minutes before serving, cut chicken breast halves lengthwise into 1/2-inch wide strips.
Cut each baby eggplant lengthwise in half.
(If using regular eggplant, cut each crosswise in half, then lengthwise into 1-inch wide strips.)
In 12-inch skillet over high heat in hot salad oil, cook chicken until lightly browned and it loses its pink color throughout. With slotted spoon, remove chicken to bowl.