Chinese Braised Eggplant
Ingredients
- 1/4 c non-fat chicken broth
- 1/4 t minced garlic
- 2 t grated ginger
- 1 pound small Oriental eggplant, cut into 1" cubes
- 3 T soy sauce
- 1 t sugar
- 2 T non-fat chicken broth
Instructions
In a large, non-stick pan, bring the 1/4 c. broth to a boil over a high heat, then add the garlic and ginger. Stir one minute. Add the eggplant cubes and stir for 2 minutes. Mix soy sauce, sugar and 2 T. chicken broth. Add to pan, then stir well to blend. Lower heat to simmer, cover pan, and cook about 10 minutes. Check for doneness. Cook a bit more, if necessary. Eggplant should be soft but not mushy.
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