---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICEY CHINEESE EGGPLANT
  Categories: Main dish, Vegetables, Asian
       Yield: 2 servings
  
   1 1/4 lb Japanese Eggplants
     1/3 c  Olive Oil
       3 tb Balsamic Vinegar
            Or Black Chinkiang Vinegar
       2 ts Sugar
     1/2 ts Red Pepper Flakes
       2 tb Parsely, chopped
  
   Peel and cut eggplants into 1 inch by 2 inch strips.
   Mix sugar and Balsamic vinegar.  Set aside.  Heat 1/2
   olive oil in wok.  Add 1/2 eggplants and cook,
   stirring constantly until lightly browned, about 5
   minutes.  Remove from pan.  Heat remaining 1/2 oil and
   cook remaining eggplant in same fashion.  Add all
   eggplant back to pan.  Add 1/2 teaspoon red pepper
   flakes, or more to taste.  Cook, stirring, one minute
   more.  Remove from heat.  Add vinegar mixture and stir
   until liquid is absorbed.  Add parsely. Serve over hot
   rice.
  
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 MM: WALNUT PILAF