Spicy Vegan Eggplant

I looked at several Thai recipes and then came up with this. It was so good (meaning my husband gobbled it up), I had to write it down and share it.

• Ready In: 25 mins
• Serves: 2

Ingredients

• Sauce

• 1  chipotle bouillon cube
• 1⁄2 cup water
• 2  tablespoons  liquid amino acid (Bragg Liquid Aminos)
• 2  molasses (or more to taste)
• 1  tablespoon cornstarch
• 1⁄2 cup cold water

• Eggplant

• 1  eggplant, cubed
• 3 -4  slices onions, chopped
• 2  garlic, minced
• 1⁄2 red bell pepper
• 1  tomatoes, cubed
• 1  vegetable bouillon cube
• 1⁄2 cup hot water (add more to keep eggplant from drying out)
• 1  tablespoon  liquid amino acid (Bragg Liquid Aminos)
• 1⁄2 cup hot water (add more to keep eggplant from drying out)

Directions

1. Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
2. In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
3. In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
4. Add tomato and Bragg liquid aminos.
5. Turn heat down and cover.
6. Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
7. Pour over eggplant, cover, and cook for 5 more minutes.
8. Serve with rice. Hope you enjoy.