We love this fresh recipe as its perfect for this time of year and the eggplants we get from local farmers! One could easily make this as a main dish served over rice or as a side dish served along a piece of roasted fish or chicken. YUM.

Recipe was adapted with local ingredients from: food52.com

Ingredients
2 tablespoons sunflower oil
3 garlic cloves, minced
2 tablespoons ginger, minced or grated
1-2 jalapenos, chopped, seeded if you don’t want the spice
3 large scallions, chopped, green and white parts divided
1 1/2 pounds Japanese eggplant (or your other favorite variety), sliced into thin rounds
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 tsp honey or 1 tbsp sugar
1 tablespoon cornstarch

Directions
Heat oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.

Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.

Meanwhile, combine soy sauce, rice wine vinegar, honey and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.

Remove from heat and top with scallion greens before serving.

*Note: This recipe can be done with Italian Eggplant or any eggplant really as long as you cut the eggplant small enough.