Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)
 4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
 groceries will have them)
 1 t chopped fresh ginger
 1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
 1 T Hot bean paste (available from Chinese groceries-check label to make sure
 it has no added oil-most don't)
 2 T soysauce (adjust down for sodium restriction)
 1 t sugar (or sucanat)
 1 t salt (again, adjust for low sodium version)
 1/2 cup soup stock or water
 1 T chopped green onion
 Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
 Saute with some water in a non-stick pan/wok, until soft.
 When soft, remove from pan.
 On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
 salt, sugar, soysauce and stock/water.  Return eggplant to the pan and cook for
 about five minutes until garlic is soft and a sauce forms.  If sauce is too
 thin, thicken with 1t corn starch mixed with 2t water.
 Serve over white/brown rice.