Chinese Tangy Eggplant

I love this dish, and always order it for take out, and I accidentally recreated it. I was so happy about it, now I can have it all of the time, with out as much salt and oil!

• Ready In: 30 mins
• Yields: 2

Ingredients

• 1  large eggplant
• 2  tablespoons olive oil
• 1  tablespoon  Braggs liquid aminos
• 3  tablespoons  sweet chili sauce

Directions

1. Set oven at 350 degrees. Cut eggplant into 1" cubes. Add olive oil, toss evenly amongst the eggplant. Put on foiled and sprayed (spray oil) baking sheet and roast till preferred consistency, about 15-20 minutes. Remove from oven. Put into bowl, add the Bragg's, and toss fast and evenly -- so it doesn't hang onto one piece and make too salty tasting. Add the sweet chili sauce and stir evenly. Serve immediately.