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This was a little too salty with an odd sweet taste. I didn't care for the flavor combinations. I used fresh onion and added bottled garlic and cilantro. If I made again, I'd cut back on both vinegars, the ketchup, and the salt. I'd pump up the raw onion and the chili powder and add fresh tomatoes. However, this was super-easy, healthy, and I had every ingredient already in my pantry.

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Hot and Sour Chinese Eggplant

Reviewed: Oct. 20, 2011

As a new cook, this was one of the more flavorful, intricate recipes I've ever prepared. In fact, I plan to use the sauce for chicken and other stir-fry veggies now that eggplant season is gone. Great recipe! I highly recommend adding onion and green/red bell peppers for color and variety. Be careful not to overcook the eggplant.

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