Spicy Eggplant in Garlic Sauce

Why is this earthy dish so heavenly? The secret’s in the sauce!

1-1/2		pounds eggplant, peeled and cut into 1x1x2-inch strips
1		green bell pepper, cut into 1x2-inch strips
1		red bell pepper, cut into 1x2-inch strips
2/3		cup olive oil, divided in half
1		teaspoon minced fresh ginger
1		teaspoon minced garlic
1/2		tablespoon hoisin sauce or hot bean sauce
1/4		cup sugar
1/4		cup rice vinegar
1/4		cup chicken broth
1/4		cup light soy sauce
1/4		cup dark soy sauce
1		tablespoon sesame oil
2		tablespoons cornstarch
2		tablespoons water

Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.

Meanwhile in small saucepan heat 1/3 cup oil over medium heat. Add ginger and garlic and cook 1 minute until brown. Add hoisin sauce and stir. Quickly add sugar, vinegar, chicken broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil. Stir cornstarch into water until dissolved. Add to sauce and stir until thickened. Pour sauce over vegetables; toss to coat.

Makes 6 servings.


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