Prep: 5 mins.  Cooking: 15 mins.  Serves 4.

Ingredients:

• 3 eggplants
• 7 tbs oil
• 1 1/2 tsp finely chopped garlic
• 6 tsp superfine sugar
• 1 1/2 tbs so sauce
• 1 1/2 tbs cider vinegar
• 1 tbs dry sherry

Cut the eggplants in half lengthwise, then slice into weges about 1 1/4″ long.

Heat 3 tablespoons oil in a wok over high heat, then add eggplant 5 minutes, or until browned and all oil is absorbed.  Transfer to a plate, then repeat with all remaining eggplant  and another 3 tablespoons of oil.

Heat remaining oil in the wok, swirling to coat sides and base.  Add garlic and slowly cook until golden.  Add remaining ingredients, and bring to a boil, stirring constantly.  Add eggplant and simmer for 3 minutes to let it absorb sauce.  Serve immediately with steamed rice, if so desired.

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