A great start to a recipe! I only used one (huge) eggplant, then added a green pepper and a giant carrot, thinly sliced. For the doubled portion of sauce I used black vinegar, a splash of red wine, sriracha to taste instead of the pepper/chili oil, a tsp of chopped garlic, red pepper flakes and 1/3 cup of orange juice. It thickened up right away after pouring it over the sauteed veggies. Add some frozen chicken tenders until cooked through and serve over rice! mmm.
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A great start to a recipe! I only used one (huge) eggplant, then added a green pepper and a...