Spicy Braised Eggplants with Chickpeas and Prunes

• 2 large eggplants, cut in 1-inch cubes
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon grated fresh ginger
• 2 bunches of scallions, cut in 1-inch sticks
• One 15-ounce can of chickpeas, drained and rinsed
• 1 3/4 cup vegetable broth
• 1 tablespoon light soy sauce
• 6 ounces ready-to-eat pitted prunes (about 1 cup), cut in half
• 2 teaspoons cornstarch, mixed to a paste with a little water
• 2 tablespoons chopped cilantro
• 1 chile, seeded and finely chopped

1. 1 Toss the eggplant cubes in the vegetable oil in a shallow baking pan and place in a single layer under a preheated broiler until lightly charredthis should take 10-15 minutes and they will need turning and shaking occasionally.
2. 2 Heat the sesame oil in a large wok, then add the garlic, ginger, and scallions and cook for 5 minutes, turning regularly.
3. Add the eggplant to the pan, along with the chickpeas, broth, and soy sauce and bring to a boil.
4. 3 Add the prunes and cook for another 10 minutes.
5. Add the cornstarch and stir to thicken.
6. Pour the mixture into a dish and sprinkle with the cilantro and chile.

eggplants, vegetable oil, sesame oil, garlic, ginger, bunches of scallions, chickpeas, vegetable broth, soy sauce, ready, cornstarch, cilantro, chile

Taken from www.cookstr.com/recipes/spicy-braised-eggplants-with-chickpeas-and-prunes (may not work)