Ingredients:

• 1 lg Eggplant
• 1 bn Scallions sliced
• 2 T Hot Szechuan sauce
• 2 T Reduced sodium teriyaki sauce
• 1/4 c Cold water

Method: Peel eggplant and cut into 2 inch thick rounds, then slice the rounds into wedges. Sauté in some water or broth in a non stick pan, turning to cook the wedges evenly. Cook for about 3-5 minutes per side, or until the slices are done to your liking. Add the scallions. Mix the sauces and water and pour into the pan. Stir to coat. Serve over plain rice with lots of water.