I made this recipe, and this is such a good recipe. It comes from The Catskill Kiwi. Simple to make, not a lot of ingredients and delicious. Chris doesn't even really like eggplants so the first time I made this I kept putting it off. I happen to love eggplants, not just because they happen to be purple (my favorite color), but also because they are meaty and filling. I finally made it and he sat down to eat it and I was expecting him to say that he hated it. He loved it and said that he wished there was more of it! The only thing I do different is to make it with about 2-3 cloves of minced garlic. I also double the sauce and serve it over cooked long grain rice. My local grocery store does not carry Japanese Eggplant so I get them at the Asian Grocer (Tan-A) along with the five spice powder. Make sure you take the time to properly brown the eggplant on both sides. I like serving it with rice to absorb the sauce, I like it better with long grain white rice. I served this today with brown rice.
