The flavors in this recipe are intense. It takes advantage of the complementary flavors of the chili bean sauce, shitake mushrooms, and seasoned rice vinegar. Serve this over steamed rice and put smiles on those at the dinner table.
1 tablespoon coconut oil
1 large clove garlic (peeled and minced)
10 fresh shitake mushrooms
½ cup vegetable broth
4 green onions (sliced thin)
1½ tablespoons Lee Kum Kee chili bean garlic sauce
2 tablespoons gluten-free Tamari sauce
1 tablespoon seasoned rice vinegar
2 teaspoons sesame oil
½ teaspoon ground ginger
Freshly ground black pepper to taste
Peel eggplant and cut into 1-inch cubes. Place cubes on paper towels. Set aside.
Remove stems from mushrooms and discard. Chop mushrooms and set aside.
In a large skillet with a lid, heat the coconut oil over medium-high heat. Add the eggplant and cook, stirring constantly, until soft (about 4 minutes). The eggplant will almost immediately absorb all of the oil so do not worry about the pan looking dry.
Stir in garlic and cook for 1 minute more. Reduce heat to medium-low. Add the remaining ingredients (mushrooms to salt and pepper). Cover and cook until eggplant is very tender (about 15 minutes).
Spoon into a serving dish and bring to the table with a side dish of rice.