---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Chinese Eggplant
 Categories: Chinese, Vegetables
      Yield: 2 Servings
 
  1 1/4 lb Japanese eggplants
    1/3 c  Olive oil
      3 tb Balsamic vinegar or
           - black Chinkiang vinegar
      2 ts Sugar
    1/2 ts Red pepper flakes
      2 tb Parsley; chopped
 
  Peel and cut eggplants into 1x2" strips. Mix sugar and Balsamic
  vinegar. Set aside. Heat half the olive oil in wok. Add half the
  eggplants and cook, stirring constantly until lightly browned,
  about 5 minutes. Remove from pan. Heat remaining oil and cook
  remaining eggplant in same fashion. Add all eggplant back to pan.
  Add 1/2 ts red pepper flakes, or more to taste. Cook, stirring,
  1 minute more. Remove from heat. Add vinegar mixture and stir until
  liquid is absorbed. Add parsley. Serve over hot rice.
 
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