Aubergine In Szechaun Sauce Recipe

• 1 lrg Aubergine
• 1 lrg Onion
• 1 ct Mushrooms, sliced
• 2 Tbsp. Soy Sauce
• 1 Tbsp. Szechaun Sauce
• 1 x Chicken boilion
• 2 Tbsp. Cornstarch
• 1 1/2 c. Water
• 63/1000 tsp Ginger
• 12 ounce Apricot jelly
• 1 pch Crushed red pepper
• 3 x Garlic cloves, crushed
• 3 1/2 Tbsp. Wine Vinegar

1. Peel aubergine and slice.
2. I cook a couple of slices at a time in microwave till soft.
3. (I do this so as not to have to fry in oil.)
4. Saute/fry onions, mushrooms,and softened aubergine.
5. In the meantime make up the sauce with the rest of the ingredients.
6. Dissoolve cornsatrch in the water first.
7. Add in bouillion and the rest of the ingredients, heating till preserves have dissolved and sauce thickens a little.
8. Fold in aubergine and pour over three pepper noodles or possibly rice.

aubergine, onion, mushrooms, soy sauce, szechaun sauce, chicken boilion, cornstarch, water, ginger, apricot jelly, red pepper, garlic, vinegar

Taken from cookeatshare.com/recipes/aubergine-in-szechaun-sauce-71538 (may not work)