Braised Eggplant

• 1/2 cup chopped green onion
• 2 large cloves garlic
• 2 tablespoons vegetable oil
• 1 pound eggplant
• 1/2 cup chicken broth
• 2 teaspoons soy sauce

1. Chop green onion and put garlic through press; saute in hot oil for 2 minutes.
2. Peel and cut eggplant in 3-inch strips.
3. Add to skillet in single layer and cook over high heat until lightly browned on both sides.
4. Add broth; cover and simmer about 10 minutes, until eggplant is tender.
5. Stir in soy sauce and serve.

green onion, garlic, vegetable oil, eggplant, chicken broth, soy sauce

Taken from cooking.nytimes.com/recipes/10225 (may not work)