Chinese Eggplant with Garlic Sauce

I love this dish. However, it's usually fried in most restaurants and unfortunately eggplant absorbs so much oil that despite being vegetarian, is full of more calories than some of the meat dishes. Here is a quick and easy way to make it in less time than it takes for you to call and actually get your chinese delivery (and its 1/3 of the cost). I use my rice steamer to expedite the process.

Ingredients for steamer:
2 japanese eggplant
1 cup quick cooking brown rice
1 cup water

Ingredients for garlic sauce:
1 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp oil
1 tsp sesame oil
1 tsp chili oil
1/2 chicken boullion
Garlic granuales
Onion flakes
Red pepper flakes
Sesame seeds
1/3 cup water

Directions rice and eggplant:
Put water and rice on bottom of microwavable rice steamer
Put diced eggplant on top of steamer separated by veg steaming platform
Microwave for 12 minutes

Directions sauce:
Heat the oil in the frying pan
Add all spices to sautee
Add water, crushed chicken bouillon, rice wine and soy sauce
Add brown sugar
When mixture starts to boil/sugar caramelize add steamed eggplant
Coat eggplant with sauce and let it cook until sauce becomes sticky (1-2) mins

Feel free to add other veggies, such as baby corn, carrots, onions and green peppers. Just make sure to add them to the steam with the eggplant to keep this ready in under 15 minutes.

Serve and enjoy!