This semi-sweet and savory dish is made with caramelized onions that stand in for the sugar to give it its sweetness. For additional sweetness you may want to add a packet of sugar substitute as this recipe is not as sweet as the original.
If you do not mince the garlic and ginger very fine, you will need to saute them a bit to soften before adding.
This recipe serves about six 1 cup servings depending on the size of your eggplant and accounts for approximately 2 Weight Watchers points per serving without the rice.
2 lg eggplant (1/2" dice) or 3-4 Chinese or Japanese eggplants
2 C mini sweet peppers, sliced
2 pkgs medium-firm tofu, diced
1 C water
1 lg Walla Walla sweet onion
4 T garlic, finely minced (adjust to taste)
3 T Scallions, chopped
2 T s ginger, finely minced
2 T garlic chili sauce (adjust to taste)
1 T soy paste
1 T toasted sesame oil
1 T cornstarch
1 tsp beef stock paste (e.g. Better Than Bouillon)
Salt to taste
Ground, black pepper to taste
1. Mix garlic & ginger w/ a little salt and the sesame oil and let sweat
2. While garlic is sweating, caramelize onion by letting them cook down in a tsp of water until deep brown. Do not stir.
3. Dice eggplant and slice peppers. Cook on med heat until soft.
4. After about 20min, mix in soy paste, chili sauce, beef paste, cornstarch and pepper
5. Add garlic mixture and water to onions and let simmer until thickened.
6. Add sauce to eggplant and let simmer ~5 min.
7. Add soft tofu (optional) and scallions and let heat through.
8. Serve over rice.