Sticky, Savory, Garlic Eggplant

Excellent as a side dish or as the main dish.  Serve over warm rice. 

• 2 tablespoons sunflower oil
• 1 teaspoon toasted sesame oil
• 1 large eggplant - sliced, salted and sweated (salt and sweat both sides at room temp - this draws out the bitterness) whatever equals 3 cups once it is cubed
• 1/4 cup water
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon garlic powder
• 1 smashed and minced garlic clove
• 2 teaspoons organic white sugar 
• 1 teaspoon cornstarch
• 1 tablespoon tamari (if you are okay with gluten, use soy sauce)
• 
  Heat the in a skillet over medium high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, and tamari (or soy sauce) in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

 All recipes non-vegan recipe that I veganized