Today for lunch, we had a modified version of the vegan garlic eggplant that appears in the cookbook "The 30 Minute Vegan's Taste of the East." The main substitution I made was to use Bragg's Liquid Aminos instead of soy sauce.
1 eggplant, cut into 1 inch cubes
2 teaspoons sea salt
2 tablespoons toasted sesame oil (I did this myself)
10 cloves of garlic, minced
1 tablespoon Bragg's Liquid Aminos
1 tablespoon rice vinegar
3 tablespoon chives or wild green onions
1. Placed cubed eggplant in casserole dish and sprinkle with the salt. Let sit for 10 to 15 minutes, remove the eggplant, place in a colander and rinse well.
2. Place oil in large cast iron pan over medium high heat and add garlic. Cook for 2 minutes, stirring constantly.
3. Add eggplant and cook until tender, about 10 minutes, stirring frequently.
4. Turn heat off, add remaining ingredients, stir well and serve over noodles, rice or whatever you want! (I served over basmati rice.)