1 med. sized eggplant (1 1/2 lbs.)
2 tsp. salt
2 tsp. Tamari
3 to 4 lg. cloves garlic, minced
2 to 3 scallions, chopped
2 tbsp. sesame oil
1/4 to 1/2 tsp. crushed red pepper
Dash of wine or brandy
1 tsp. minced ginger root

Peel and cut eggplant into strips 1x2 1/2 inches. Sprinkle lightly with salt and let sit in a bowl 1/2 hour.

Heat oil in wok. When very hot, add garlic, ginger, stir fry about 30 seconds. Add scallions, cook 1 minute. Add the eggplant and red pepper, stir fry 30 seconds, turn heat down (low) and cover, cook for 15 minutes, stirring occasionally. The eggplant should be very tender, almost like a puree. Add liquor, Tamari and serve with brown rice.