2 small Italian Eggplants, unpeeled
2 T. Olive Oil
1 Onion, cut into 6 wedges
1 head Bok Choy, washed and sliced 1″ wide on angle
1/2 Red Bell Pepper, sliced
2 T. fresh chopped Ginger
1 1/2 C. Chicken Stock
1 T. Cornstarch
3 T. Cold Water
1 T. Soy Sauce
Salt and Pepper

Slice eggplants in half lengthwise; then cut into pieces about 1″ long. Heat oil in skillet over high heat. Add eggplants and onion; season well. Cook 3 – 4 mintes. Add bok Choy and red pepper; mix well. Sprinkle in ginger and season. Continue cooking 5 – 6 minutes over high heat. Pour in chicken stock, stir and bring to a boil. Mix cornstarch with water; incorporate into sauce. Sprinkle in soy sauce, mix and finish cooking 5 – 6 minutes over low heat.

Yield: 4 servings
Calories: 118
Fat: 6g
Fiber: 5.9g