Laotian Eggplant with Tomatoes, Onion, and Mint

• 1 Tbs. vegetable oil
• 1 lb. Japanese eggplant, trimmed and diced (3 cups)
• 1 medium red onion, thinly sliced (1 1/2 cups)
• 4 medium tomatoes, chopped (2 cups)
• 3 Tbs. dark brown sugar
• 2 Tbs. low-sodium soy sauce
• 2 tsp. lime juice
• 1 1/2 tsp. chile-garlic sauce, such as Huy Fong
• 3 cups bean sprouts
• 1 8-oz. can sliced bamboo shoots, rinsed and drained
• 1/2 cup chopped fresh mint

1. Heat oil in wok or large skillet over high heat.
2. Add eggplant and onion; stir-fry 10 minutes.
3. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce.
4. Cook 3 minutes more.
5. Add bean sprouts and bamboo shoots; stir-fry 2 minutes.
6. Garnish with mint.

vegetable oil, japanese eggplant, red onion, tomatoes, brown sugar, soy sauce, lime juice, chilegarlic sauce, bean sprouts, bamboo shoots, fresh mint

Taken from www.vegetariantimes.com/recipe/laotian-eggplant-with-tomatoes-onion-and-mint/ (may not work)