Spicy Vegan Eggplant - cooking recipe

Ingredients

Sauce
1 chipotle bouillon cube
1/2 cup water
2 tablespoons liquid amino acid (Bragg Liquid Aminos)
2 molasses (or more to taste)
1 tablespoon cornstarch
1/2 cup cold water
Eggplant
1 eggplant, cubed
3 -4 slices onions, chopped
2 garlic, minced
1/2 red bell pepper
1 tomatoes, cubed
1 vegetable bouillon cube
1/2 cup hot water (add more to keep eggplant from drying out)
1 tablespoon liquid amino acid (Bragg Liquid Aminos)
1/2 cup hot water (add more to keep eggplant from drying out)

Preparation

Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
Add tomato and Bragg liquid aminos.
Turn heat down and cover.
Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
Pour over eggplant, cover, and cook for 5 more minutes.
Serve with rice. Hope you enjoy.