Szechuan Eggplant

This is an incredible dish!  It is sweet, spicy, and sticky with sauce.  I serve it with white or brown rice - and a BIG glass of ice water!  I use a hot sauce called "Burnin' Love Torch-ered Heartbreak Hot Sauce" that I get at the local farmers market.  It's so delicious, I usually make a double batch! And it's gluten-free, for all you gluten sensitive eaters! 


1 large eggplant, cubed
2 tablespoons of soy sauce
1 1/2 tablespoon of red wine vinegar
1 tablespoon of sweetener
3 tablespoons of hot sauce (see suggestion above)
1 teaspoon of cornstarch
2 tablespoons of vegetable oil
salt, if needed (see note in first step)


Put the eggplant cubes in a large bowl and sprinkle with salt (2 tablespoons) and fill with water until the eggplant is covered.  Let stand for half an hour.  Rinse and drain, blotting with paper towels.  (NOTE:  This is only if your eggplant isn't fresh, so if it's used within a couple of days of buying it, you can skip this step.  Just make sure to dab the moisture from the unsalted eggplant with paper towels.)

In a small bowl, briskly whisk the soy sauce, vinegar, sugar, hot sauce, cornstarch, and oil.

In a cast iron skillet, on medium high heat, quickly saute eggplant when oil begins to stream, stirring continuously.  You want it to lightly brown - not burn!  Cook for 10 minutes.  Watch carefully while cooking.  The eggplant should become soft and have small brown scorch marks. Turn down heat to medium-low and wait two minutes before going to the last step.

Pour the sauce into the skillet, making sure to cover every cube, before it thickens up.  Stir occasionally.  When the eggplant is coated and the sauce is thick (in just a few moments), it is ready to serve.