Spicy vegan chinese eggplant

INGREDIENTS

2 large Japanese eggplants (or 1 large regular one or equivalent) – cut into 1 inch cubes

1 onion – diced

Thai basil (or red basil or regular basil) – chopped – optional

Sesame oil

Coconut oil

6 garlic cloves – chopped

4 TBS minced ginger (I used jarred)

3 TBS brown sugar

1 TBS sriracha

2 TBS sambal oelek (or chili garlic sauce)

2 tsp molasses

3 TBS reduced sodium soy sauce

1/2 cup tomato sauce (I used homemade I had leftover but jarred or canned is fine)

1 TBS rice vinegar

1 TBS vinegar

Crushed red pepper

Salt

Sesame seeds

1/2 cup water

Scallions – green parts sliced – as garnish
DIRECTIONS

One reader recently expressed disgust with the quantities of oil & soy sauce I used in this.  If you are looking for a lighter dish with less sodium – use a low sodium soy sauce ( I ALWAYS do) and/or use less of it & cut the oil to the minimum required to cook each step of the recipe without it getting too dry or burned.  In fairness – there really is a generous amount of oil in my directions below & cutting it down won’t hurt flavor much – if at all.

Heat 2-3 TBS sesame oil in a pan & add the eggplant.  Add a little salt & some crushed red pepper.  Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.  Set aside in a bowl.
Using the same pan, heat 1 TBS coconut oil & saute the onion with a bit of crushed red pepper.  When soft – add to the bowl with the eggplant.

In the same pan, heat 1-2 TBS coconut oil.  Add 2-3 TBS sesame seeds & the garlic & the ginger.  When the garlic begins to brown add the tomato sauce, brown sugar, sriracha, sambal oelek (or chili garlic sauce), molasses, soy sauce, rice vinegar, vinegar & water.  Simmer over med-low heat for ten minutes.  Add the eggplant & onions & simmer another 5 minutes.  Stir in some chopped basil (if using).

Serve over rice garnished with additional chopped basil, the scallions & some additional sesame seeds.  Drizzle with a small amount of sesame oil.