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Magic Eggplant

The amounts below are approximate, depending on size and thickness of eggplants. I prefer to use smaller, thinner varieties, such as Japanese, Chinese, Italian and Hawaiian. You'll find these varieties at your local farm market.

Ingredients:

4 thin eggplants, halved lengthwise

2 teaspoons Black Bean Garlic Sauce (Lee Kum Kee is a common brand found in Asian groceries)

2 teaspoons sesame oil

Optional add-ons: 1/2 yellow onion, thinly sliced; red bell pepper, seeded and quartered

Method:

Preheat oven to 400.

Place eggplant halves in a mixing bowl with black bean garlic sauce and sesame oil (and optional add-ons). Mix by hand, making sure vegetables are evenly coated.

Place eggplant on a baking sheet, roasting pan or whatever you have that works well in the oven.

Cook until extremely tender, about 45 minutes.

Serve over rice.

Makes enough for 2 or 3 hungry souls.

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