Spicy Chinese Eggplant (Aubergine)

From Canadian Living Cooks. Try it, you'll love it too! (Prep. time doesn't include standing time)

• Ready In: 17 mins
• Serves: 4

Ingredients

• Spicy Eggplant Stir-Fry

• 5  Japanese eggplants (about 2 pounds)
• 1  teaspoon salt
• 2  tablespoons  vegetable oil
• 6  garlic cloves, minced
• 1  small onion, sliced

• Eggplant Sauce

• 1⁄4 cup soy sauce
• 2  tablespoons  sesame oil
• 1  tablespoon rice wine or 1  tablespoon dry white vermouth
• 1  tablespoon rice vinegar
• 1  teaspoon  Asian chili sauce
• 2  green onions, thinly, sliced
• 1⁄2  sweet red pepper, diced

Directions

1. Trim off eggplant stems.
2. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips.
3. Cut each strip into 2-inch (5 cm) pieces; place in colander.
4. Sprinkle with salt; let stand for 1 hour.
5. Pat dry.
6. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes.
7. Add eggplant; stir-fry for 5 minutes.
8. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender.
9. Sprinkle with green onions and red pepper.