Eggplant with Pork

I found these baby eggplants at the farmers market last weekend, and they were so cute! I picked up a bunch so I could make eggplant with pork. It's supposed to be a spicy dish with chili peppers, but I call it Eggplant with Pork because, as you'll see, I omit the chili.

First, make the sauce with the following:

2t. minced fresh ginger

2t. minced garlic

3T shoyu

2t. sugar

2t. vinegar

1t. cornstarch

(crushed red pepper, to taste)

Then, cut the eggplant into 1 inch slices. Heat oil in a frying pan until hot, and add the eggplant and fry until tender. I kind of browned mine a bit, but it's okay. Remove from pan and blot excess oil. Then add 1/2 lb. ground pork to the pan and cook, remove and drain oil. Heat the sauce in the pan, then add back the eggplant and pork. Mix together until thoroughly mixed.

It would look redder if I added the chili! But with my kids, I have to leave it out, and add it to adults' portions later. Serve over rice. Yum! See it in my boy's bento today.