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Eggplant in Chili Bean Sauce

Vegetables, also Vegetarian Foods

Eggplant in Chili Bean Sauce
2 eggplants sliced lengthwise, then angle-cut in chunks; boil three minutes, then drain them
2 Tablespoons vegetable oil
3 cloves fresh garlic, peeled and smashed
2 Tablespoons chili bean paste
2 Tablespoons sesame oil

1. Heat oil in a wok or fry-pan, then stir-fry garlic for two minutes and then add the chili bean paste and stir-fry another minute.
2. Add eggplant pieces, stir-fry two more minutes, then add half cup cold water and simmer for two or three minutes until the sauce thickens.
3. Then stir in sesame oil and serve.

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