Garlicky Stir-fried Eggplant

• 3 T peanut oil
• 2 cloves garlic, minced
• 1 medium eggplant, trimmed and cut into 1 inch chunks
• 1 bunch scallions, sliced into 1/2 inch pieces
• Pinch crushed red pepper
• 2 T balsamic vinegar
• 2 T sugar
• 1 T Chinese black bean paste
• 1/4 C white wine
• 3 T soy sauce or teriyaki sauce

1. Heat oil in wok over high heat.
2. Add the garlic and stir one minute.
3. Stir in the eggplant and cook, stirring constantly, until tender, about 5 minutes.
4. Add the scallions and cook 1 minute longer.
5. Stir in the crushed red pepper.
6. Combine the vinegar, sugar, black bean paste, wine, and soy sauce in a small bowl. Pour into the eggplant.
7. Cover and steam for 2 minutes.
8. Remove the cover and cook over high heat, stirring, until the sauce is slightly thickened, about 1 minute.
9. Serve very hot.

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