Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  peeled eggplant cut crosswise into
  12                    (1/2-inch) slices
  1              Tbsp.  + 1 tsp. Vegetable oil  divided
  1 1/2         pounds  pork tenderloin
     1/4            c.  Coarsely shredded carrot
     1/4            c.  Canned  chopped water
                        chestnuts
     1/4            c.  Diced red bell pepper
  3              Tbsp.  Rice wine vinegar
  2              Tbsp.  Minced gren onions
  1              Tbsp.  Soy sauce
  1               tsp.  Peeled  grated gingerroot
     1/2          tsp.  Grated orange rind
     1/8          tsp.  Crushed red pepper flakes
  1              clove  garlic  crushed
  1               tsp.  Sesame seeds    toasted (optional)
                        Fresh cilantro sprigs (optional)

Preparation:

Arrange eggplant in a single layer on a Pammed baking sheet. Brush slices with 1 Tbsp. Oil. Bake at 350 F for 30 minutes or until tender. Arrange on a large platter; cover and set aside. Trim fat from pork and cut pork into 2x1/8-inch strips. Heat remaining 1 tsp. Oil in large nonstick skillet over medium-high heat. Add pork and saute 4 minutes. Add carrot and next 9 ingredients to skillet and cook 1 minute stirring constantly. Spoon pork mixture over eggplant slices. Sprinkle with toasted sesame seeds and garnish with fresh cilantro if desired.

Nutritional Information:

1082 Calories (kcal); 24g Total Fat; (18% calories from fat); 158g Protein; 70g Carbohydrate; 443mg Cholesterol; 16808mg Sodium