Home made sauce and its easy and more than likely you would have everything in your pantry to make it

ok, so? What's the recipe? Thanks campv

2 lrg eggplant peeled- cubed sprinkled with salt then covered w/water-soak for 30min then drain.

Sauce THRIPPLE THIS SAUCE AMOUNT....1 1/2 tbl soy...1tbl red wine vinegar or just red wine...1tbl sugar...1 jalapeno chopped finely ..... 1tsp cornstarch...2tsp salt...1/4tsp cayenne

stir all the sauce mixture together set aside

Heat veg. oil in lrg skillet... stir in eggplant ...fry until tender and begins to brown 5-10 min. Pour in sauce....stir until thick and eggplant is coated

I also tweaked it by added some garlic, green/yellow/red pepper, red onion, mushroom and lightly stir fry, then add the egg plant cubes

OMG, great pic and recipe, campv (thanks for asking for it, Mary, I wanted to see it too). This is such a fun thread! I love eggplant for eggplant parmesan and babaganoush but always need other recipes, like this one. Looks and sounds GREAT. Glad you're getting such a great harvest, Campv! What variety did/are you growing? Happy gardening and happy eating!

Just the regular purple ones. Though I have grown white w/purple stripes before. They were to be more heat resistance. Didn't see a difference.

Cool. I like those big ones too. Thanks for the fun discussion!