Spicy Eggplant

Ingredients

• 1 teaspoon palm oil
• 1 large eggplant, chopped in 1-inch x 1/2-inch pieces
• 1 medium onion, chopped
• 1 1/2 tablespoons palm sugar
• 2 cups broccoli florets
• 3 green onions
• 1 1/2 cups collard greens, julienned
• 1 cup water
• 1 teaspoon vegan beef bouillon powder
• 1 teaspoon gingerroot, grated
• 1 garlic clove, minced
• 1-10 drop hot chili oil, to taste (optional)

Directions

1. 1

   Turn burner on medium-high. Melt palm oil in wok, coat all sides.

2. 2

   Add eggplant and onion, toss in oil until coated. Stir in sugar and let sweat, stirring occasionally to prevent burning.

3. 3

   Mix bullion, ginger root, and garlic into 1 cup water until fully dissolved.

4. 4

   When eggplant is mostly soft, add broccoli, green onions, and collard greens. Mix in thoroughly.

5. 5

   Pour bullion mixture over vegetables and cover.

6. 6

   Cook 5-10 minutes, stirring occasionally, (or until all vegetables are desired tenderness).

7. 7

   When serving, add 1-10 drops chili oil to taste. Serve over rice.