This recipe is for my cousin Larkin. We went to a Chinese restaurant a few weeks ago and ordered spicy eggplant. It was so good, but I felt terrible after eating it because of all the salt and oil. I felt even worse when I looked up the nutritional info and found out it had over 40 grams of fat and 3 days worth of sodium. Larkin wanted to me to come up with my own version, so here it is.
2 TBSP canola oil
2 large eggplants cut into 1 inch cubes
1 small onion finely diced
2 cloves of garlic diced
1 1/2 cups vegetable broth
2 TBSP honey
3 TBSP low sodium soy sauce
1 TBSP rice vinegar
1 TBSP arrowroot powder or cornstarch
1 – 2 tsp crushed red pepper
Combine the broth, honey, soy sauce, vinegar, arrowroot powder and crushed red pepper in a bowl and set aside. Heat half of the oil in a large skillet over medium high heat. Add the onion and cook for a couple minutes and then add the garlic and half of the eggplant. Saute the eggplant for about 5 minutes until it is softened. Remove the eggplant to a bowl. Heat the rest of the oil and add in the remaining eggplant and cook for 5 minutes until it is soft. Put all of the eggplant back into the pan and add the sauce. Bring it to a boil for a couple of minutes until the sauce has thickened. This is great served over brown rice.