Eggplant and Greens Stir Fry

A surprising mix of eggplant and different types of greens.The generally bitter greens lose their bitterness, as the eggplant takes the lead, and creates a gentle taste that hints at the vegetables used. The marinade is a soy base, giving this dish a rather Asian flavor.

What You Need:

1 Medium sized eggplant

1/2 bunch of collard greens - chopped into one-inch pieces

1/2 bunch broccoli raab - chopped into one - two-inch pieces

1 medium yellow onion - diced

2 garlic clove - sliced

1 1/3 tablespoons olive

2 tablespoons of soy sauce

1 tablespoon blackbean sauce

1 teaspoon natural sweetner - agave nectar, maple syrup, brown sugar

Preheat the oven to 350°F or 177°C. Slice the eggplant in half lengthwise, and then score the eggplant halves crosswise to create a sort of diagonal checker-board pattern. Take one of the sliced garlic cloves and insert the slices into the cuts on the eggplant. Pour one tablespoon or just enough olive oil into the bottom of an oven-safe pan or dish and then place the eggplant in the dish and cook until tender - about 30 minutes. When eggplant is tender with a fork, remove from the oven and allow to cool. When cool, remove the flesh from the skin with a spoon. Dice the flesh into half-inch pieces and set aside.

In a cup or dish combine soy sauce, blackbean sauce, and sweetner. Mix thoroughly and set aside. Next, in a large sauce pan, or wok, sautee the remaining garlic and onion in a teaspoon of olive oil. When the onions and garlic begin to get soft and slightly transparent add the greens. Allow the greens to soften and break down for about three minutes, and then add the marinade. Toss the greens and onion; coating the greens with the marinade. When the greens are the texture that you desire, add the eggplant and toss thoroughly. Remove and serve. Serves two.