Sweet & Sour Eggplant over Brown Rice

INGREDIENTS:

• 1 lb. Chinese or Japanese eggplants, cubed
• 3 tbsp Tamari (or soy sauce)
• 2 tbsp brown sugar
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1/4 tsp cayenne
• 2 tsp cornstarch
• 3 tbsp extra virgin olive oil
• 2 cups cooked long grain brown rice

INSTRUCTIONS:

1. Begin cooking rice according to instructions
2. Cube the eggplant and place a single layer on a bed of paper towels.
3. Sprinkle the eggplant with salt and let stand for 30 minutes. (this process draws out the bitter juices of the eggplant and firms up the flesh making it less likely to soak up oil)
4. Rinse salt from the eggplant in colander thoroughly and pat dry.
5. Heat oil in a skillet or wok over medium high. Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
6. As the eggplant is cooking take a small mixing bowl and whisk together Tamari, red wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
7. In a separate bowl, mix together cornstarch with 1 tbsp water till dissolved.
8. Pour cornstarch liquid into reserved sauce, whisk till well combined.
9. Reduce heat to medium. Pour the reserved sauce over the eggplant. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
10. Pour over rice and serve