Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant |
| 1 large | Onion |
| 1 carton | Mushrooms, sliced |
| 2 tablespoons | Soy Sauce |
| 1 tablespoon | Szechaun Sauce |
| 1 \N | Chicken boilion |
| 2 tablespoons | Cornstarch |
| 1½ cup | Water |
| 1/16 teaspoon | Ginger |
| 12 ounces | Apricot jelly |
| 1 pinch | Crushed red pepper |
| 3 \N | Garlic cloves, crushed |
| 3½ tablespoon | Wine Vinegar |
Peel eggplant and slice. I cook a couple of slices at a time in microwave until soft. (I do this so as not to have to fry in oil.) Saute onions, mushrooms,and softened eggplant. In the meantime make up the sauce with the rest of the ingredients. Dissoolve cornsatrch in the water first. Add bouillion and the rest of the ingredients, heating until preserves have dissolved and sauce thickens a little. Mix in eggplant and pour over three pepper noodles or rice.
Posted to JEWISH-FOOD digest V97 #079 by Halle Garfunkel <mschayil@...> on Mar 07, 1997