Preparation / Directions:
Peel the eggplants (optional) and slice
them crosswise 1/2" thick, then cut into quarters.
Arrange the slices in a shallow dish. Combine the
vinegar, water and salt, stirring well to dissolve the
salt, and pour over the eggplant slices. Let stand
for one hour, then remove the eggplant slices from the
solution and pat dry with paper toweling. Heat oil in
a wok to a depth of two inches until very hot (375 F).
Deep-fry the eggplant slices, a few at a time, until
light brown. Remove with a slotted spoon and drain on
paper toweling. To make the sauce, combine all of the
ingredients in a saucepan, bring to a gentle boil and
simmer, stirring frequently, until the sauce thickens
slightly. Arrange the eggplant slices in a shallow
dish and pour the sauce over them.
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