Ingredients:

• 1/2 cup water
• 1/2 cup reduced-sodium soy sauce
• 3 Tbsp sugar
• 2 Tbsp white wine vinegar
• 1/2 tsp red chili pepper flakes
• 2 Tbsp peanut oil
• 1 Tbsp ginger, peeled & finely chopped
• 1 Tbsp garlic, finely chopped
• 1 lb ground pork (lean)
• 2 lbs Japanese eggplant, cut into thin strips
• 1 Tbsp sesame oil

Directions:

1. In a small bowl combine water, soy sauce, sugar, vinegar and chili flakes. Set aside.
   
2. Heat peanut oil in a wok or sauté pan. Add ginger and garlic, sauté for 30 seconds. Add ground pork and cook for three minutes until cooked through.
   
3. Add reserved sauce and simmer for two minutes. Add eggplant and sesame oil and simmer till eggplant is cooked through.

Notes:

• Canola oil may substitute for peanut oil.
• For a lower fat version, use a non-stick pan and 1/3 the amount of oil to sauté ginger/garlic (2 Tsp).