Chicken And Eggplant

• 6 medium-size skinless, boneless chicken breast halves (approximately 1 3/4 lb.)
• 6 medium-size baby eggplant (approximately 2 lb.) or 2 small eggplant (approximately 1 lb. each)
• 2 Tbsp. salad oil
• 1 clove garlic, minced
• 1 Tbsp. grated, peeled ginger root or 1 tsp. ground ginger
• 1 c. regular long grain rice
• 1/4 c. soy sauce
• 1/4 c. red wine vinegar
• 3 Tbsp. sauce
• 2 Tbsp. Oriental sesame oil
• 2 tsp. cornstarch
• 1/4 tsp. crushed red pepper

1. About 40 minutes before serving, cut chicken breast halves lengthwise into 1/2-inch wide strips.
2. Cut each baby eggplant lengthwise in half.
3. (If using regular eggplant, cut each crosswise in half, then lengthwise into 1-inch wide strips.)
4. In 12-inch skillet over high heat in hot salad oil, cook chicken until lightly browned and it loses its pink color throughout. With slotted spoon, remove chicken to bowl.

skinless, baby eggplant, salad oil, clove garlic, ginger root, regular long grain rice, soy sauce, red wine vinegar, sauce, sesame oil, cornstarch, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746214 (may not work)