SPICY EGGPLANT and GREEN BEANS

We are always looking for new ways to add color and interest to eggplant as it can be rather bland in its taste and appearance. The oriental accent and the spiciness add interest; the green beans and red pepper add needed color. If you are not overly fond of spicy foods, you may want to reduce the amount of hot chili oil the first time you prepare this dish-it is always easier to add than to subtract a seasoning!

3 tablespoons vegetable oil
1 1/2 teaspoons hot chili oil
2 garlic cloves, minced
1 1/2 teaspoons finely minced fresh ginger root
1 1/2 cups thinly sliced yellow onion
3/4 pound eggplant, peeled and cut into 1/2" cubes
1 pound frozen whole green beans
1/2 large red pepper, cut into 1/4" dice
1 1/4 cups chicken stock
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons sweet rice wine *
1 tablespoon sugar

Heat the vegetable oil and 1/2 teaspoon of the hot chili oil in a large skillet. Add the garlic, ginger, onion, and eggplant, tossing to combine. Cook 2 minutes, stirring constantly. Add 1 cup of the chicken stock and cook 10 minutes over medium heat until the eggplant softens. Stir occasionally. While the eggplant is cooking, place the green beans in a heat-proof mixing bowl. Bring 4 cups water to a boil and pour over the green beans. Let set 1 minute, then drain.
Mix together the remaining 1 teaspoon hot chili oil, the sesame oil, soy sauce, remaining chicken stock, sweet rice wine, and sugar. Add, along with the green beans and red pepper, to the eggplant. Toss to combine. Continue to cook an additional 5 minutes until heated through and the seasonings have blended with the vegetables.
Serves 6-8.

* Rice wine: A sweetened Japanese cooking wine. AJI-MIRIN is the brand we use in salads and marinades. Sake may be used as a substitute.