Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  chile paste
  2        tablespoons  soy sauce
     1/4           cup  white wine
  2        tablespoons  red wine vinegar
  1           teaspoon  sugar
     1/4           cup  vegetable stock
  2             pounds  eggplant
     1/4           cup  garlic
     1/2           cup  scallions
                        peanut oil
  1         tablespoon  sesame oil

Preparation:

combine chile paste, soy sauce, wine, vinegar, sugar, and stock-mix well heat oil in a wok, over a moderately-high flame add the eggplant and stir-fry until lightly browned on all sides add the garlic, ginger, and scallions stir-fry for 1 minute stir in the sauce mixture cover, reduce heat, and simmer for 15-20 minutes, until tender uncover and reduce as necessary to thicken stir in sesame oil-mix well serve hot, with rice

Nutritional Information:

31 Calories (kcal); 1g Total Fat; (28% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 156mg Sodium