Ingredients:
Peel eggplant. Cut into 2 inch thick
rounds, then slice the rounds into wedges. Saute in some water or broth in
a non stick pan, turning to cook the wedges evenly. Cook for about 3-5
minutes per side, or until the slices are done to your liking. Add the
scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water.
