Szechuan Eggplant And Squash

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon splenda sugar substitute (one packet)
• 1/2 teaspoon garlic and red chile paste (sambal olek)
• 1/2 medium eggplant, chopped (approx 1 inch pieces)
• 1/2 medium summer squash, chopped
• 1 roma tomato

Recipe

• 1 combine garlic, ginger, broth, soy sauce, rice vinegar, splenda, and chili sauce in wok or fry pan.
• 2 bring to a boil over medium-high heat.
• 3 add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
• 4 reduce heat to low and add tomato.
• 5 saute for 1 minute to warm tomato.
• 6 serve and enjoy!