ASIAN EGGPLANT

v Vegan

This recipe is so good, and so easy...
I serve the eggplant over mashed potatoes for an unusual but tasty combo. If you prefer rice instead, cook one cup according to package directions.

1 large eggplant
2 tbsp olive oil
1/4-cup soy sauce
1 tbsp sugar
1/4-tsp ground or freshly-grated ginger
either one large potato or 1 cup of rice
1/4-cup soy milk or regular milk
1 tspn horseradish (optional)

Cut ends off eggplant, then slice into pieces about one inch wide and three inches long. Set aside. Peel and slice potato into cubes, and place in a medium-sized pot. Fill with water to an inch over potatoes, and bring to a low boil over med-high heat. Heat oil in a wide saute or fry pan over medium heat. Add eggplant and cover, stirring every few minutes to make sure it doesn't stick to bottom of pan. In a cup, mix soy sauce, sugar and ginger. When eggplant is tender but not soggy, pour soy mixture evenly into pan. Reduce heat to medium-low and cook another 5 minutes until sauce has slightly thickened. When potatoes are tender, drain water from pan. Add milk and horseradish if desired, and mash with a fork or hand mixer. Serve the eggplant over the potatoes. Makes 2 servings