Hot And Sour Eggplant

• 2 2 one european eggplants or 2 six small Japanese eggplants, cut in large cubes
• 2 teaspoons salt
• 1 1/2 tablespoons tamari or 1 1/2 tablespoons soy sauce
• 1 tablespoon rice vinegar or 1 tablespoon red wine vinegar
• 1 tablespoon white sugar
• 1 small green or red fresh chili pepper, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon chili oil or 1/2 teaspoon hot sauce, to taste
• 1 large garlic clove, minced
• 2 tablespoons vegetable oil

1. Place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. Place a saucer or bowl on top to keep eggplant submerged. Let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
2. Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside.
3. Heat the vegetable oil in a large skillet or wok on medium-high heat. Add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. Add the minced garlic during the last 30 seconds of stir-frying.
4. Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!

eggplants, salt, tamari, rice vinegar, white sugar, green, cornstarch, chili oil, garlic, vegetable oil

Taken from www.food.com/recipe/hot-and-sour-eggplant-481276 (may not work)