Seared Japanese Eggplant and Cherry Tomatoes with Teriyaki Glaze

• 1 pound Japanese eggplant
• 2 tablespoons soy sauce
• 2 tablespoons sake or dry vermouth
• 2 tablespoons brown sugar
• 2 teaspoons rice vinegar
• 1 tablespoon minced or grated ginger
• 3 tablespoons vegetable oil
• 1 cup quartered cherry tomatoes

1. Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices.
2. Set aside.
3. In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger.
4. Heat and stir until the brown sugar is dissolved.
5. Remove from heat and set aside.
6. Heat a large skillet over medium-high heat.
7. Add the oil and after the oil is hot, stir in the eggplant.
8. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
9. Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.

soy sauce, sake, brown sugar, rice vinegar, ginger, vegetable oil, quartered cherry tomatoes

Taken from www.foodandwine.com/recipes/seared-japanese-eggplant-and-cherry-tomatoes-with-teriyaki-glaze (may not work)