| Japanese Eggplant
1 medium eggplant
3 tablespoons of soy sauce
3 tablespoons of sake
2 teaspoons of sugar
3 tablespoons of peanut oil |
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Cut the stem end off the eggplant but do not peel. Cut the eggplant into 1 inch cubes. In a cup, combine the soy sauce, sake, and sugar and mix well. In a large frying pan or wok, heat the oil over moderate heat. Add the eggplant cubes and sauté slowly, stirring occasionally, until the cubes are soft and lightly browned, about 5 to 7 minutes. Add the soy sauce mixture and continue to cook, stirring occasionally until the liquid is completely absorbed and the eggplant is a deep glazed brown. Serves 4
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