Szechuan Eggplant And Squash - cooking recipe

Ingredients

1 teaspoon garlic, minced
1/2 teaspoon ground ginger
1/2 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon Splenda sugar substitute (one packet)
1/2 teaspoon garlic and red chile paste (sambal olek)
1/2 medium eggplant, chopped (approx 1 inch pieces)
1/2 medium summer squash, chopped
1 roma tomato

Preparation

Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
Bring to a boil over medium-high heat.
Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
Reduce heat to low and add tomato.
Saute for 1 minute to warm tomato.
Serve and enjoy!