Lemon-Infused Broth With Eggplant Wontons

• 1 tablespoon vegetable oil
• 1 cup finely diced red bell pepper
• 1-1/2 pounds eggplant (2 medium), peeled and diced
• 2 hot chili peppers, seeded and finely diced
• 1 teaspoon grated fresh ginger
• 3 tablespoons minced cilantro
• 1-1/2 teaspoon toasted sesame seeds
• 1 teaspoon dark toasted sesame oil
• Salt and pepper to taste
• 48 Wonton wrappers
• 6 cups vegetable broth
• 1 cup water
• 1/2 tablespoon finely grated lemon zest
• 4 teaspoons fresh lemon juice
• 1 cup fresh thinly sliced snow peas
• 1 tablespoons shredded cilantro
• 1 green chili pepper, seeded and thinly sliced crosswise

1. Heat vegetable oil in a medium skillet, add red bell pepper and eggplants and stir-fry over medium-high heat until tender, about 6 minutes. Transfer to a bowl and coarsely mash with a fork. Add chili peppers, ginger, cilantro, toasted sesame seeds, dark sesame oil, and salt and pepper to taste.
2. Brush a wonton wrapper with water, place about 2 teaspoons eggplant filling in center and fold top edge over filling to meet bottom edge. Press edges to seal. Repeat with remaining filling and wonton wrappers.
3. In a large saucepan, combine broth, water, lemon zest and lemon juice, and bring to a boil. Reduce heat and simmer 3 minutes. Stir in snow peas and set aside off heat source.
4. Bring 1 quart water to a boil and add wontons, a few at a time, and cook until they float to surface, about 3 minutes. Cover and set aside.
5. To serve: Place 8 wontons and about 1 cup lemon broth in a shallow soup bowl. Garnish with cilantro, sliced chili pepper and a few drops toasted sesame oil.

vegetable oil, red bell pepper, eggplant, hot chili peppers, ginger, cilantro, sesame seeds, sesame oil, salt, wrappers, vegetable broth, water, lemon zest, lemon juice, snow peas, cilantro, green chili pepper

Taken from www.epicurious.com/recipes/member/views/lemon-infused-broth-with-eggplant-wontons-1202753 (may not work)