Tamari-Ginger Meatball & Eggplant Casserole

eatingwell.com

Victoria

2 pounds eggplant, preferably Japanese (see Tips), cut into 1-inch chunks

4 tablespoons peanut oil, divided

¼ cup reduced-sodium tamari

¼ cup Shao Hsing rice wine or dry sherry

2 tablespoons packed light brown sugar

2 tablespoons rice vinegar

2 tablespoons water

1 ½ pounds lean ground pork

2 cloves garlic, minced

2 tablespoons minced fresh ginger

¼ teaspoon ground white pepper

Pinch of salt

¼ cup cornstarch

4 scallions, cut into 2-inch pieces

½ cup chopped fresh cilantro

¼ cup chopped lightly salted peanuts

1 small red hot or sweet red pepper, seeded and minced

Directions at eatingwell.com

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