2 med. eggplants (about 2 lbs. total)
6 tbsp. vegetable oil
1 lb. boneless pork loin, trimmed and cut into fine dice
3 garlic cloves, minced
2 tbsp. minced fresh ginger or 1 tsp. ground ginger
4 scallions, chopped
1/2 green bell pepper, cut in thin strips
3 tbsp. soy sauce
1 tbsp. red wine vinegar
1/4 to 1/2 tsp. sugar
2 tsp. chili paste, with garlic
1/2 c. chicken broth
1/4 c. chopped, bottled roasted red pepper

Cut unpeeled eggplant into thin 2 1/2 x 1/2 inch strips. In wok or large skillet, heat 2 tablespoons oil until hot. Add half the eggplant. Stir fry on medium to medium high heat until soft, 5 to 7 minutes. Remove to plate and set aside.

Repeat with another 2 tablespoons oil and remaining eggplant. Heat last 2 tablespoons oil in same wok or skillet until hot. Add pork, garlic, ginger and scallions. Stir fry until pork is cooked through, 5 to 7 minutes. Add green pepper and stir fry 2 minutes longer.

Stir in soy sauce, vinegar, chili paste with garlic and chicken broth; cook 1 minute. Return eggplant to wok along with red peppers. Stir fry 2 minutes to reheat. Serve with hot steamed rice. Preparation: 10 minutes. Cook: 20-25 minutes. Serves: 4.