Szechuan Eggplant And Squash

• 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

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!

garlic, ground ginger, vegetable broth, soy sauce, rice vinegar, splenda sugar substitute, garlic, eggplant, summer, roma tomato

Taken from www.food.com/recipe/szechuan-eggplant-and-squash-239048 (may not work)