SZECHUAN EGGPLANT AND SQUASH

Szechuan Eggplant and Squash image

A spicy, tangy, delicious, healthy, single serving recipe. I rarely use the exact measurements and it always turns out!

Provided by cjbamboo

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon garlic, minced
1/2 teaspoon ground ginger
1/2 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon Splenda sugar substitute (one packet)
1/2 teaspoon garlic and red chile paste (sambal olek)
1/2 medium eggplant, chopped (approx 1 inch pieces)
1/2 medium summer squash, chopped
1 roma tomato

Steps:

Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
Bring to a boil over medium-high heat.
Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
Reduce heat to low and add tomato.
Saute for 1 minute to warm tomato.
Serve and enjoy!

Nutrition Facts : Calories 151.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 1.2, Sodium 1421.7, Carbohydrate 30.4, Fiber 11.7, Sugar 12.2, Protein 8.1

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