Eggplant (Aubergine) with Hot Garlic Sauce

"This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions."

4 to 6 Chinese eggplants (these are long and slender-Chinese groceries will have them) or 4 to 6 Japanese eggplants (these are long and slender-Chinese groceries will have them)

5 tablespoons peanut oil or 5 tablespoons corn oil

2 teaspoons chopped fresh ginger

2 tablespoons chopped fresh garlic (I use 4 to 6 cloves)

1 tablespoon hot bean paste (available from Chinese groceries)

2 tablespoons soy sauce

1 teaspoon sugar

1⁄2 cup chicken stock or ½ cup water

1⁄4 cup water chestnut, peeled & chopped

1 chopped scallion

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds, for-garnish

Directions at food.com

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