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INGREDIENTS:
•1/4 cup vegetable oil
•a 1 1/4-pound eggplant, roasted, peeled and cut into 1/2-inch cubes (about 6 cups)
•1 teaspoon cornstarch
•1/2 cup chicken broth
•1 teaspoon minced garlic
•1 tablespoon minced peeled fresh ginger-root
•2 to 3 teaspoons Szechwan chili paste*, or to taste
•1 teaspoon hoisin sauce*
•1 tablespoon rice wine vinegar*
•3 scallions, sliced thin
•2 tablespoons soy sauce
•1 tablespoon firmly packed light brown sugar
•1 red bell pepper, minced
•1 teaspoon Oriental sesame oil, or to taste
•white pita and whole-wheat pita, cut into wedges and made into crisps, as an accompaniment. See Pita Crisps in this "Appetizer section"
*Available at Oriental markets, specialty foods shops, and some supermarkets.
ROASTING THE EGGPLANT; • On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft. Set aside and let cool. Peel off charred skin,or scoop out the soft insides of the eggplant and dice into 1/2 inch cubes.
PREPARATION:
•In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled. Transfer the eggplant mixture to a bowl and serve it with the pita wedges.
Makes about 4 cups

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