I love this versatile Chinese dish. You can adjust the spice level with sriracha, and can add chopped kale or fried tofu.
2 Japanese eggplants or 1 small eggplant, peeled and cut into 1/2 inch cubes
1 package mushrooms, sliced thickly
1/4 cup toasted sesame oil
1 1/2 tablespoons tamari
2 cloves garlic, minced
1 handful cilantro, chopped
2 scallions, chopped
3/4 cup vegetable broth
1 tablespoon sriracha
1 tablespoon agave nectar
1 teaspoon ginger paste or minced ginger
Cook the eggplant, mushrooms in the oil on medium heat in a large saute pan for 10 minutes, stirring occasionally.
Add the rest of the ingredients and continue to cook for about 8-10 minutes, making sure eggplant is soft.
Serve immediately over rice.
Garnish with chopped cilantro.