pea pods and eggplant lose their bland flavors in this dish. A hot dressing of soy sauce and vinegar, piqued with garlic and ginger, is poured over steaming eggplant ringed by pea pods. Garnish with toasted walnuts. Preparation time: 15 minutes. Steaming time: 10 to 15 minutes.

FOR 4 SERVINGS YOU WILL NEED:

3/4 lb. eggplant
3/4 lb. pea pods, trimmed
3 tbsp. light soy sauce
2 tbsp. EACH red wine vinegar & sesame oil
2 tsp. sugar
1 tbsp. oil
1 tsp. minced or pressed garlic
1 tsp. minced fresh ginger
1/4 c. chopped green onions
1/4 c. chopped toasted walnuts

1. Wash and peel eggplant. Cut lengthwise into thick slices. Then into narrow strips.

2. Steam eggplant for 10 to 15 minutes until softened, adding pea pods the last 5 minutes. Transfer to serving platter. Keep warm.

3. In small bowl, combine soy sauce, vinegar, oil and sugar.

4. Heat oil in skillet until very hot. Quickly stir-fry garlic and ginger about 15 seconds. Pour in sauce and green onions. Bring to a boil. Remove from heat.

5. Pour over eggplant and pea pods. Sprinkle with toasted chopped walnuts.

TIPS: Arrange a ring of the pea pods on a deep platter. Spoon eggplant in middle and pour dressing over all.

FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.