Karen'S Eggplant In Garlic Sauce

• 4 medium Asian Eggplants
• 3 tablespoons peanut oil
• 2 tablespoons minced fresh ginger
• 6 large cloves garlic, minced
• 2 scallions, chopped
• 1 red bell pepper, seeded and sliced into julienne
• 1/4 pound fresh water chestnuts, peeled and sliced into julienne (if you can't get fresh water chestnuts at an Asian market, canned will work, but it's not nearly as good)
• 1 teaspoon hot chili paste
• 1/2 cup (or more if needed) canned chicken broth
• 3 tablespoons light soy sauce
• large pinch of white pepper
• 1 tablespoon cornstarch, mixed with a little cold water

1. Slice the eggplants in half crosswise and then into baby finger size pieces.
2. Bring a pot of water to a boil. Add the eggplant and put a steamer basket or something on top to submerge the eggplant (they float!) and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care that the eggplant is not mushy. Set aside on a platter until needed.
3. Heat the oil in a preheated wok and bring to a smoking point. Add the ginger, garlic, scallions and bell pepper and stir-fry until fragrant. Add the hot chili paste and mix thoroughly. Add the eggplant and water chestnuts and toss over high heat. Add the seasonings, stirring constantly until the sauce thickens and coats the pieces. Serve hot, with steamed rice or over freshly cooked Chinese noodles.

eggplants, peanut oil, fresh ginger, garlic, scallions, red bell pepper, water chestnuts, hot chili paste, chicken broth, soy sauce, white pepper, cornstarch

Taken from www.epicurious.com/recipes/member/views/karens-eggplant-in-garlic-sauce-1202094 (may not work)