Szechuan Eggplant and Squash

A spicy, tangy, delicious, healthy, single serving recipe. I rarely use the exact measurements and it always turns out!

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1  teaspoon garlic, minced
• 1⁄2 teaspoon ground ginger
• 1⁄2 cup vegetable broth
• 1  tablespoon soy sauce
• 1  tablespoon rice vinegar
• 1  teaspoon Splenda sugar substitute (one packet)
• 1⁄2 teaspoon  garlic and red chile paste (sambal olek)
• 1⁄2 medium eggplant, chopped (approx 1 inch pieces)
• 1⁄2 medium  summer squash, chopped
• 1  roma tomato

Directions

1. Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
2. Bring to a boil over medium-high heat.
3. Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
4. Reduce heat to low and add tomato.
5. Saute for 1 minute to warm tomato.
6. Serve and enjoy!